This is a huge family favorite and has been since my mom adapted the original version. My dad was stationed in South Korea so we all lived there for about a year and a half. While there, we all came to enjoy Korean food. My mom got a recipe called Olympic Seoul Chicken (very similar recipe here), but completely changed the flavors by adding a big ole spoonful of peanut butter at the end. Now, we wouldn’t have it any other way! The best part is it doesn’t take long to make and the leftovers are great!
1. First you will cut up 5-6 chicken breasts (the normal size ones, not the ones as big as your head). Put them in a wok over medium heat with 2T. minced garlic and 1/4-1/2t. cayenne pepper (depending on how much spice you like). The 1/4t. is very mild. My wok is nonstick. If yours isn’t then make sure you use nonstick spray or a couple tablespoons of oil.
2. After the chicken is cooked, you can add the other ingredients. Add in 1/4c. white vinegar, 2T. honey, 3T. soy sauce, 1/4t. ginger. Reduce heat to low, cover and cook for about 15 minutes.
3. Just before serving, cut 4-5 green onions and a big spoonful of peanut butter (You aren’t familiar with that measurement? Probably about 1/2c.).
4. Stir the peanut butter and green onions in. Serve over rice.
Peanut Butter Chicken
(makes 4-6 servings)
Ingredients:
5-6 chicken breasts, cut in small pieces
2T. minced garlic
1/4-1/2t. cayenne pepper
1/4c. white vinegar
2T. honey
3T. soy sauce
1/4t. ginger
4-5 green onions, chopped
1/2c. peanut butter
Directions:
1. Place chicken in wok with garlic and pepper. Cook over medium heat until chicken is cooked through.
2. Add vinegar, honey, soy sauce, and ginger. Reduce heat to low, cover, and simmer for 15 minutes.
3. Add chopped green onions and peanut butter just before serving and stir in. Serve over rice.
