My junior year of college, my husband (then boyfriend) invited me to dinner, that he cooked himself. And now I say it’s part of how he won me over. I may do most of the cooking in our family but that’s not reflective of his talent for cooking, but simply because I enjoy it more than he does.
What he whipped up for me was one of his favorite meals to cook and eat, a recipe his dad taught him years ago.
Peanut Butter Chicken.
Most people upon hearing this make a strange face and think it sounds kind of odd. Even being a lover of peanut butter and chicken, the combination of the two hadn’t crossed my mind (clearly I wasn’t into Thai food yet).
So Jordan whipped up this incredibly simple and yet wonderfully tasty meal that has since become a staple in our home. It always reminds me of the beginning of our relationship,
when I was awkward and nervous which is fun to think back on.
We usually serve it with rice and a veggie (typically zucchini). And tonight, some sweet potato fries.
Peanut Butter Chicken
2 pounds boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup peanut butter (crunchy, creamy, your choice. Can add more or less depending on your taste preferences)
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp soy sauce
Cilantro + Peanuts (optional)
- Dice the chicken breasts into cubes and cook in a skillet until nearly done.
- While cooking, season with salt and pepper.
- Add in the peanut butter. Depending on what consistency you like, add more or less water. I like it a little thicker so I add roughly 1/8 cup of water.
- Stir in the cinnamon, paprika, and soy sauce (All of which could be left out).
- Top with cilantro and peanuts, if desired.
Reheats well in a skillet with some fresh peanut butter, or zapped in the microwave.