INGREDIENTS
- chicken pieces for 3 – 4 people
- 2 – 3½ cups water
- 3 – 4 tbs dark soy sauce
- 2 cm ginger root (chopped)
- 3 garlic cloves (chopped)
- 5 tbs smooth unsweetened peanut butter
- 1 tbs soft dark brown sugar
- 1 red bell pepper (cubed)
METHOD
- Place chicken, soy sauce and some water in a pot and cook covered.
- In meantime crush with mortar and pestle garlic and ginger, add to the pot.
- Add also peanut butter. Cook till chicken is soft adding water gradually when needed.
- At the end add sugar and peppers and cook some more, only until peppers are soft and sauce thick.
- Serve over brown rice.
Serves 3 – 4 people.
NOTES
If you are looking for more peanut butter recipes, check out our Veggies in Peanut Sauce, Prunes with Peanut Butter, Coconut & Peanut Butter Stir-fry Sauce, Jamaican Peanut Punch, Crackers Filled with Peanut Butter and Jelly or Chocolate Peanut Butter Triple Layer Cake with Pistachios and Hint of Orange.
More recipes calling for fresh ginger: Ginger Garlic Chicken, Mango Chutney with Ginger & Chilli, Chicken Soup with Lentils, Ginger and Cardamoms or Apple, Rhubarb & Ginger Crumble.
More main dish recipes.
This sounds pretty tasty. I like using peanut butter in savoury dishes.
Yum! Chicken in peanut butter sauce… I really have to try.
Ooooh, that does sound good! I love peanut butter in anything.. or just on a spoon ;-)
yummy! tried this before, it’s abit like a ‘satay’ sauce, add a dash of curry powder and the whole dish just lights up:D
Love the recipe, interesting way to cook it. Are you essentially boiling the chicken? How much water do you start with approximately? I want to try this!
Yes Nick, this is boiled chicken, just add enough water to cover the chicken, it depends from the pot and amount of chicken but you can always add a little bit more if needed or cook longer to reduce amount of gravy…
I cooked different parts of the chicken for four people and used 2 – 3½ cups of water. If you are cooking only chicken breasts add less water, because cooking time will be shorter.
I’m glad you like this recipe :)