by lechef
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lechef's Notes:
Expand1.5 cups smooth peanut butter Ask a question about this ingredient
2 cups coconut milk Ask a question about this ingredient
2 tablespoons sesame oil Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
1-2 tablespoon hot sauce (I used Tabasco...to taste) Ask a question about this ingredient
3 cloves garlic Ask a question about this ingredient
1-2 minced green chili peppers (optional for more heat) Ask a question about this ingredient
1/2 cup cilantro Ask a question about this ingredient
1 lime, juiced Ask a question about this ingredient
2 inch piece of ginger root, peeled and grated Ask a question about this ingredient
2 chicken breasts, cubed Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
assorted vegetables (see below) for dipping Ask a question about this ingredient
In a fondue pot (or regular pot if you do not have a fondue pot), combine the peanut butter, coconut milk, garlic, soy sauce, hot sauce, sesame oil, ginger, 1/4 cup cilantro, and peppers if you are using them. Stir well, and if the sauce is too thick (it should be the consistency of a thick batter) add more coconut milk.
Ask a question about this stepWarm the sauce over medium heat until heated through.
Ask a question about this stepMeanwhile, heat the olive oil in a heavy skillet and toss in the chicken cubes. Cook for 5-6 minutes, until cooked through.
Ask a question about this stepServe the fondue with assorted fresh vegetables and the chicken for dipping. Suggested vegetables: Fresh green and red pepper, baby carrots, broccoli, cauliflower, snap peas, canned whole water chestnuts, canned baby corn. Try dipping a combination skewer into the sauce (like chicken, a whole water chestnut, and a slice of hot pepper on one stick). Have fun!
Ask a question about this step
Love peanut sauce. Great inspiration!