Saturday, February 9, 2013

Ginger Chicken with Coconut Peanut Sauce

Chicken had to be the meat tonight but I was in the mood for something completely different.  I boned the breasts and flattened them to double in size then coated them with spice rub.

Ginger Chicken Rub

1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground mixed pepper
1/2 tsp paprika
1 tsp flour

Coat both sides of the breasts and lay in plenty of hot oil. 

Carrots and broccoli were done in the steamer and finished in the pot with xv olive oil.  Plain white rice. 

Coconut Peanut Sauce

Put some oil or chicken fat in a sauce pan and add a tsp of flour.  Make a paste and cook the flour taste off for a minute. Add an ounce of chicken stock and 1/4 can coconut milk. Heat to bubbling and add a tablespoon of peanut butter and 2 teaspoons of soy sauce and 1/4 teaspoon cayenne. Taste. If it needs salt add soy sauce. Add more coconut milk and peanut butter if needed to fill out the flavor. Serve and devour.

Fern liked this as much as I did and it was a really nice departure from the norm. Less than an hour to prepare.

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