Happy Spring everyone. Amid this pandemic, it is more important than ever to stay home and cook for yourself. I have been making some new recipes and discovered a website/food blog that has some great meals—Halfbakedharvest.com. This month’s recipe is not from that site, but I thought while we are stuck at home you might like to check it out. This month’s recipe is easy and delicious, my two favorite things. If you or anyone in your family has a peanut allergy then skip this recipe and visit the Half Baked Harvest site instead.
1 ½ lbs. chicken breast, cut into tenders
Sea salt and pepper, to taste
2 Tablespoons butter
2 Tablespoons olive oil
1 red bell pepper, julienned
3 cloves garlic, minced
¾ cup chicken broth
1/3 cup natural creamy peanut butter
3 Tablespoons soy sauce
½ teaspoon red pepper flakes
3 green onions, chopped
Season the chicken tenders with salt and pepper.
Heat large skillet over medium-high heat, add butter and olive oil. Once butter melts, add the chicken and sear 5–10 minutes, browning each side. Reduce heat to medium-low and add bell pepper and garlic, sauté 5 minutes (do not scorch garlic).
In a bowl, combine chicken stock, soy sauce, peanut butter and red pepper flakes, mix well (peanut butter will still be clumpy, not to worry as it will melt once in the pan).
Pour the contents of the bowl into the pan, stir and bring to a boil over medium heat, then reduce to low heat and simmer for 5 minutes, stirring occasionally.
Serve with a side of veggies or on top of orzo or rice. Top with the fresh chopped green onions.