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Spicy Szechwan Peanut Sauce with Grilled Chicken, Brocolli and Peppers over Pasta

I developed this recipe a few years back and since then, this has been a favorite in our household and a regular part of our dinner rotation.  I am constantly passing the recipe along to friends who dine at our house and the dish finds itself falling into their regular repetoire as well.  Not only is this an easy and tasty sauce to be served over pasta or rice with stir fried vegetables and chicken, but it also makes a fabulous dipping sauce for raw veggies!  

 

You’ll need:

For Sauce/Marinade:

2/3 Cup Peanut Butter (Smooth or Crunchy)

8 Tbsp Soy Sauce (Bragg’s Liquid Aminos are Gluten Free)

4 Tbsp Rice Vinegar

1-2 tsp Cayenne Pepper (depending on heat desired)

1-2 tsp Jarred Crushed Garlic (You can use fresh but be sure it is minced very fine or put through a garlic press)

Cold Water (up to 1/2 cup as needed)

For the Pasta Dish:

4 Boneless Skinless Chicken Breasts

16 oz. prepared Pasta – Gluten Free or Otherwise (I like Rotini)

1 cup Brocolli Florets

1 Red Bell Pepper, cut into chunks

Snipped Chives (or sliced Green Onions)

What to do:

First, make the marinade/sauce.

Put all sauce ingredients, except water, into a bowl.

Mix with a wire whisk to incorporate.  It’s gonna seem hard to mix at first, but just keep wiggling that whisk and the Peanut Butter will start to break up.

You’ll find that as you continue whisk, the sauce will become thicker. 

Once it is thick and smooth, add water a bit at a time, and continue whisking.  You want it to reach the consistency of very heavy cream.

You can serve this immediately or refrigerate for later use.  The sauce will thicken up when cold, but is easy to thin again by bringing to room temperature or, if you are in a hurry, adding a bit more water.  The cayenne will become stronger as it sits, so be careful not to add too much if you are taste testing.  You can always mix more in before serving if you feel it needs it.

Now, grill your chicken.  You can separate out some of the sauce and spread the marinade over the breasts while cooking, or if you have time you can let the breasts sit with marinade on them in the refrigrator for a few hours.  It’s up to you!    Just don’t contaminate the sauce you will be using later with raw chicken!  That’s yucky and just plain dangerous!

Set the chicken aside, and it’s time to cook your veggies.

Heat about 1 Tbsp of Oil in a Wok or Saute pan. 

Stir Fry Peppers and Brocolli (this dish is also great with sliced carrots) until cooked, but still somewhat crunchy.

Okay, it’s time to eat!

Place a portion of cooked Pasta on each serving plate, and top with vegetables and a sliced grilled chicken breast.  Drizzle with the sauce and sprinkle with snipped chives. 

Toss your plate contents together a bit, then take a bite and get prepared to be hooked! :-)

I frequently make this vegetarian-style, without the chicken.  My kids also love this sauce over plain cooked spaghetti and it’s an easy thing to keep on hand so they can throw a plate together on their own.  My husband has been know to go through a pound of cut carrots in a couple days dipping into this sauce!   Even folks who say they don’t like Peanut Butter ask for this sauce when they come over.  Try it, and please tell me what YOU think!

This entry was posted on Wednesday, September 22nd, 2010 at 7:23 am and is filed under Appetizers & Dips, Pasta, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

1 Comment

  1. Nikki says:

    I made this last night for dinner and it was great! All of us really enjoyed it and I will definitely be making it again. Thank you.

    ... on September 28th, 2010