New England Sling
Smoked Salmon and Onion Frittata

Thai Peanut Chicken

From Mary:

1/4 C Peter Pan “Crunchy” Peanut Butter*
3 Tbs Boiling Water
1 Tbs Sugar
1 Tbs Grated Ginger Root**
1 Tbs Soy Sauce
1 tsp Oriental Sesame Oil
1/8 tsp Hot Oil
Freshly ground pepper to taste
2 Boneless, Skinless Chicken Breasts, cut into chunks
2 Tbs Vegetable or Olive Oil
6-8 Scallions, sliced
Rice Noodles for 2

This is a spicy peanut sauce which can be used as described below, or as a dipping
sauce, or spread over grilled chicken.

Makes 2 servings.

1. Prepare the sauce. Stir the boiling water into the peanut butter until completely
incorporated. Add the sugar, ginger root, soy sauce, sesame and hot oils and pepper
and mix well. Set aside (the sauce may be made up to 4 days in advance and
kept refrigerated. Return to room temperature before using).

2. Boil water for noodles and cook as directed.

3. Saute the chicken in oil in saucepan over medium/high heat til brown.

4. Add scallions for 1 minute

5. Add sauce to chicken and scallions. Heat through and serve.

* I personally recommend Peter Pan’s “Crunchy” version. It has huge chunks of
peanuts. Huge. Perfect for this.

** If you haven’t worked with ginger root before, here are two tips. You can easily
scrape the brown skin off with the edge of a spoon. Since you usually have to buy a
bigger chunk than you need, it’s good to know you can grate the whole thing and
freeze it. I’d put 1TBS in a small snack bag. If you flatten out the bag and the contents,
it will thaw quickly and stack easily,

Based on a recipe from The Uncommon Gourmet by Ellen Helman


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