Shelle's Thai Peanut Chicken

As you know, or don't know, peanut butter is my least favorite food in the world. I think it comes from 4 years of college at a school with a horrible kitchen. :) I spent the 4 years eating fruit, salads, and whatever I could keep on hand in my dorm room (which was mostly peanut butter and jelly). So cooking a recipe with peanut butter is totally out of style for me. But I was in the mood for Thai food, am cheap and didn't wish to spend my limited $$, so creating a recipe on a budget was a necessity.

I must have been on a sweet kick yesterday as I served this with sweet corn on the side, and a spinach, feta and apple salad with raspberry vinaigrette. :)


Shelle's Thai Peanut Chicken
* 3/4 cup water
* 1/2 tsp garlic powder
* 1/4 tsp cayenne pepper
* 1/4 tsp ground ginger
* 3 tbsp soy sauce
* 1 tbsp sesame oil
* 1/4 cup honey
* 2/3 cup chunky peanut butter
* 1/4 cup extra-virgin olive oil
* 2 pound cubed boneless chicken breast
* 2 cups shredded carrots
* 1/2 cup chopped scallion whites
* 1/4 cup chopped scallion greens
* Cooked rice

In a small bowl, whisk together water, honey, garlic powder, cayenne pepper, ginger, soy, sesame oil and the peanut butter.
In a large skillet, heat 1/4 cup extra-virgin olive oil over medium-high heat. Add the chicken and cook until no longer pink, 3 to 4 minutes. Transfer to a plate.
In the same skillet, cook the carrots and 1/2 cup chopped scallion whites over medium heat for 30 seconds to 1 minute. Stir in the peanut butter mixture. Return the chicken and its juices to the pan and cook, stirring, until heated through; season with salt and pepper, if needed.
Top with 1/4 cup chopped scallion greens and serve with cooked rice.