Chicken breasts in peanut sauce

3 chicken breasts halves, split lengthwise
1 medium to large red (bell) pepper
1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
homogenized or pre-sweetened crap or I will hunt you down :-)) plus
1/2 cup water, mixed
1 tablespoon brown sugar or maple syrup or jaggery
1 heaping teaspoon Vietnamese garlic chili sauce
2 tsp. oil
1 largish onion, halved and sliced thin

Heat oil in non-stick pot. Brown chicken lightly, remove and sauté
onion until starting to caramelize. Return chicken and cover with
the peanut butter, sugar and chili sauce. Bring to boil and let
simmer, covered, 20-25 minutes. Check once for possible dryness at
15 minutes. Add 1/4 cup water if needed. Add red peppers cut into 1
inch long strips. Finish simmering uncovered for 5 minutes. Serve
with rice. Or on rice. Or under rice.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Michel Boucher > wrote:
>1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
>homogenized or pre-sweetened crap or I will hunt you down :-)) plus

I wonder how hard it is to make the stuff using
a stick-blender. I have a stick blender I don't use
nearly enough, and a bag of shell-on goobers left over
from baseball season.

>1 heaping teaspoon Vietnamese garlic chili sauce

There's your secret ingredient. Chili-garlic sauce is
one of the great discoveries in all of cuisine.

What is it that makes this one Vietnamese (as opposed to
the generically Chinese versions like Lee Kum Kee brand?)

--Blair
"Fish sauce?"

>Subject: Best Chicken (so say all)
>From: Michel Boucher
>Date: 1/4/2004 5:50 PM Mountain Standard Time
>Message-id: >
>
>
>Chicken breasts in peanut sauce
>
>3 chicken breasts halves, split lengthwise
>1 medium to large red (bell) pepper
>1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
>homogenized or pre-sweetened crap or I will hunt you down :-)) plus
>1/2 cup water, mixed
>1 tablespoon brown sugar or maple syrup or jaggery
>1 heaping teaspoon Vietnamese garlic chili sauce
>2 tsp. oil
>1 largish onion, halved and sliced thin
>
>Heat oil in non-stick pot. Brown chicken lightly, remove and sauté
>onion until starting to caramelize. Return chicken and cover with
>the peanut butter, sugar and chili sauce. Bring to boil and let
>simmer, covered, 20-25 minutes. Check once for possible dryness at
>15 minutes. Add 1/4 cup water if needed. Add red peppers cut into 1
>inch long strips. Finish simmering uncovered for 5 minutes. Serve
>with rice. Or on rice. Or under rice.
>
>--
> Michel, this sounds wonderful. I will try this very soon with the brown
sugar, what is jaggery anyway > Thanks, Rosie

Blair P. Houghton > wrote in news:rN3Kb.3772227$be.591397
@news.easynews.com:

>>1 heaping teaspoon Vietnamese garlic chili sauce
>
> There's your secret ingredient. Chili-garlic sauce is
> one of the great discoveries in all of cuisine.

I use it in a lot of stuff.

> What is it that makes this one Vietnamese (as opposed to
> the generically Chinese versions like Lee Kum Kee brand?)

It's actually Californian, Huy Fong Foods, Inc. of Rosemeade CA (not
Canada), the makers of Sriracha and Sambal Oelek. This is the most
common brand here (maybe in fact the only brand) in Asian food
stores.

The product name is Túóng Ót Tói Viêt-Nam, a registered trademark.

http://www.huyfong.com/no_frames/garlic.htm

Strangely enough the company does not refer to it by its registered
trademark. A holdover from those Nam days? ;-)

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

(RMiller) wrote in
:

>>Chicken breasts in peanut sauce

[snip]

> Michel, this sounds wonderful. I will try this very soon with the
> brown sugar, what is jaggery anyway
> Thanks, Rosie

Indian sugar. Not as refined as white sugar. However, it can be
replaced by brown or demerara sugar.

Food Reference website says:

Jaggery, Jaggary

Jaggery or jaggary is an unrefined crude brown sugar obtained from
the sap of the East Indian jaggery palm. Produced by boiling the sap
of the palm, it is popular in India and Southeast Asia as a sweetener
and ingredient in curries, especially vegetarian curries. Jaggery
tastes somewhat like a winey dark brown sugar, and is shaped into
balls, or solid cakes. Also known as ‘palm sugar.’

Next time I go buy achar, I'll ask the merchant about jaggery.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

On Mon, 05 Jan 2004 02:15:51 GMT, Blair P. Houghton >
wrote:

> Michel Boucher > wrote:
> >1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
> >homogenized or pre-sweetened crap or I will hunt you down :-)) plus
>
> I wonder how hard it is to make the stuff using
> a stick-blender. I have a stick blender I don't use
> nearly enough, and a bag of shell-on goobers left over
> from baseball season.

I haven't ever tried making peanut butter with a stick
blender... but if there were just a few peanuts
(maybe 1/4 C), I suppose it would work. If you have more, I
suggest trying a blender - which I know works well. The
seasoning is up to you.
>



Practice safe eating - always use condiments

Michel Boucher > wrote:
>Blair P. Houghton > wrote in news:rN3Kb.3772227$be.591397
:
>
>>>1 heaping teaspoon Vietnamese garlic chili sauce
>>
>> There's your secret ingredient. Chili-garlic sauce is
>> one of the great discoveries in all of cuisine.
>
>I use it in a lot of stuff.
>
>> What is it that makes this one Vietnamese (as opposed to
>> the generically Chinese versions like Lee Kum Kee brand?)
>
>It's actually Californian, Huy Fong Foods, Inc. of Rosemeade CA (not
>Canada), the makers of Sriracha and Sambal Oelek. This is the most
>common brand here (maybe in fact the only brand) in Asian food
>stores.

One of the many sriracha threads to save typing in the
whole thing:

http://tinyurl.com/2pptv

Huy Fong is just one brand of sriracha, but theirs is the
famous "rooster sauce".

--Blair
"What's a bland eggroll to do?"

On Mon, 05 Jan 2004 07:45:58 GMT, sf > wrote:

>On Mon, 05 Jan 2004 02:15:51 GMT, Blair P. Houghton >
>wrote:
>
>> Michel Boucher > wrote:
>> >1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
>> >homogenized or pre-sweetened crap or I will hunt you down :-)) plus
>>
>> I wonder how hard it is to make the stuff using
>> a stick-blender. I have a stick blender I don't use
>> nearly enough, and a bag of shell-on goobers left over
>> from baseball season.
>
>I haven't ever tried making peanut butter with a stick
>blender... but if there were just a few peanuts
>(maybe 1/4 C), I suppose it would work. If you have more, I
>suggest trying a blender - which I know works well. The
>seasoning is up to you.

what a great idea, never thought of making my own. I just bought a
jar of either Adams or Laura Scudder's brand (no sugar, Michel, just
peanuts, so please don't hunt me down!!) and paid nearly 4 bucks at
Albertsons. Ridiculous. Gonna give making my own a try.

Lisette in Sacramento, California

"Lisette" > wrote in message
...
> On Mon, 05 Jan 2004 07:45:58 GMT, sf > wrote:
>
> what a great idea, never thought of making my own. I just bought a
> jar of either Adams or Laura Scudder's brand (no sugar, Michel, just
> peanuts, so please don't hunt me down!!) and paid nearly 4 bucks at
> Albertsons. Ridiculous. Gonna give making my own a try.
>

We buy "peanuts only" PB from Trader Joe's for $2 for a regular-size jar.
Pretty good stuff! In fact, we're almost out of PB.

Just for kicks, though, I'll probably try to make some in the blender, too.
I'll bet my kids would enjoy that.