2 large whole chicken breasts(2 lbs)
1/4 cup soy sauce
1 tbsp vegetable oil
1 tsp packed brown sugar
1/4 tsp ground ginger
1 clove garlic, crushed
1 peanut sauce:
1 small onion, finely chopped (optional)
1 tbsp vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tbsp lemon juice
1/4 tsp ground coriander
3 drops red pepper sauce
1 dash brown sugar to taste
Directions
Preparation : Cut chicken into 3/4 inch pieces. Mix with remaining
ingredients. Cover and refrigerate for at least 2 hours, stirring
occasionally. This can be broiled at 550 degrees on skewers for 5
minutes each side. I baked chicken pieces in a glass baking dish at
400 degrees for 20 minutes with all the sauce plus 1/2 cup water. I
thicken the juice with 2 tablespoons of cornstarch and same amount of
water. Cook and stir onion in oil in 1 1/2 quart saucepan until
tender. Remove from heat. Stir in remaining ingredients; heat over
low heat just until blended (sauce will separate if over cooked).
Serve on the side as a dip.
Servings: 2 servings
Chicken With Peanut Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We can read the history of `recipes` back into antiquity, at least as far into history as ancient Egypt, and possibly even further. However, sadly, these early cookbooks were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to academics is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and parsley. During the succeeding few centuries, the rich families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the 1900s, recipe books were in high demand, mostly as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Chicken With Peanut Sauce recipe.
