Friday, September 9, 2011

You win this round, peanut butter.

I know this picture doesn't look that appetizing. I took it with my phone while starving and not really willing to take the time to figure out how to make it look pretty.

I've made this recipe twice now since discovering it. I wasn't sure I'd like it at first because I used to think that peanut flavor belonged in nothing but dessert, but recently I've been craving it. I have found myself eating just peanut butter and nutella, spread on graham crackers.

You should try that, by the way, because it is delicious.

But the point is, I used to seriously judge my friends whenever they would eat peanut butter out of the jar, and I have many friends who do. And suddenly I find myself thinking 'huh, that isn't such a bad idea after all.' What's happening to me? Next thing you know I'll be not eating meat for days at a time without even trying.

...Oh, wait...

Anyway, enough rambling. Ignore my poor photography, and give this a try. I have changed the recipe slightly in that I added a marinade step, because I think it gives the chicken a lot more flavor. I also think that you should steam the peas before so they aren't SO crunchy, but that may be a personal preference. Some people like them super crunchy.

Recipe modified from The Cooking Photographer.
(Makes 5 servings, with 289 calories and $3.11 per serving)
  • 1 tablespoon light colored oil
  • 5 thin sliced chicken breasts
  • 2 cups snap peas
  • 1 cup chicken broth
  • 1 tablespoon Sriracha
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon creamy peanut butter
  • 3 tablespoons chopped unsalted roasted peanuts
  • 2 green onions
  • pepper
    1. Cut thinly sliced chicken breasts into strips.
    2. Marinade chicken in chicken broth, Sriracha, brown sugar, fish sauce, some pepper and lime juice for at least three hours.
    3. Begin steaming snap peas.
    4. Heat up oil, and saute chicken.
    5. Add snap peas to skillet and cook for two to three minutes, then add marinade and peanut butter, and cook for about five minutes.
    6. Add chicken back to wok, and cook until marinade has boiled down.
    7. Plate, serve with rice and additional lime wedges.

    Today's lessons learned:
    • Steam snow peas. Or they stay crunchy.
    • When did peanut butter get so delicious?!
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