It tasted fabulous and it was super quick to make and I got to use my powdered peanut butter again! I am loving that stuff‼
What you need,
1 lb. boneless skinless chicken breasts, sliced thinly or into strips
¼ cup Mirin (Chinese Cooking wine)
1 large egg, lightly beaten
¼ cup powdered peanut butter
3 tbsp. quick mixing flour
3 tbsp. cornstarch
1 tbsp. granulated sugar
2 tbsp. canola oil
¾ cup sliced green onion
1 red bell pepper, chopped
5 tbsp. water
3 tbsp. ketchup
1½ tbsp. Sriracha sauce (if you like it REALLY spicy up it to 2 tbsp.)
1 tbsp. plum sauce
1 tsp. Worcestershire sauce
2 tbsp. toasted sesame seeds
¼ cup fresh parsley or cilantro leaves
Jasmine or whatever rice you like for serving
In a bowl combine the Mirin and the egg together. Add the chicken and toss to coat well. Let stand for 5 minutes, and then drain well.
In a pie plate whisk together the flour, cornstarch, powdered peanut butter and sugar.
Add the chicken to the flour and toss to coat, shaking off any excess.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat.
Add the coated chicken to the hot pan and cook, turning once for 5-7 minutes until it is brown, crisp and cooked through.
Remove the chicken from the pan and set aside.
Heat the remaining oil in the hot pan and cook the bell pepper and onions for 2-3 minutes until softened.
In a bowl stir together the water, ketchup, sriracha, plum sauce and Worcestershire sauce.
Add the chicken back to the pan then add the sauce mixture to and then cook for 1 minute, tossing to coat.
Sprinkle with the sesame seeds and parsley then serve over rice. I also served mine with some veggie spring rolls and a crunchy Asian salad.
I was so hungry I totally forgot to sprinkle on the sesame seeds and parsley; I found it on the counter when I was cleaning up… NICE! Don’t be like me and forget!
We really loved this chicken; it was just the right amount of heat for us. Be careful with the sriracha sauce, it is HOT, so if you want it a little less spicy, just cut it back a bit. If you like the fire, add a little more.
The powdered peanut butter really added a nice depth of sweetness and flavor without being peanut buttery, if you know what I mean.
Not only was this a great supper but it made a fantastic lunch the next day too.
Recipe from Cooking Light Magazine