| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Soy sauce |
| 3 |
tb |
Hot; (spicy) sesame oil, plus oil to saute chicken (divided) |
| 1/4 |
c |
Packed brown sugar |
| 1/4 |
c |
Pineapple juice |
|
|
Salt and white pepper to taste |
| 4 |
|
Boneless; skinless chicken breast halves, cut into julienne strips about 3 inches long |
|
|
Flour to dredge chicken |
| 1 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Whipping cream |
| 1/4 |
c |
Smooth or chunky peanut butter |
|
|
Roasted peanuts and chopped green onions to garnish |
INSTRUCTIONS
Chef Mario Chiappetti and executive chef Frank Majowicz sent the recipe.
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and
white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator.
Drain and discard marinade. Dredge in flour; shaking off excess flour. Heat
medium-size skillet, then add additional oil to coat skillet. Saute chicken
strips, turning occasionally, until golden brown and cooked through, about
2 minutes each side. In small saucepan, over low heat, combine butter and
flour and mix until smooth. Cook slowly until bubbly. Add stock and
increase heat to high. When stock begins to thicken, add whipping cream and
peanut butter, stirring until peanut butter is dissolved and sauce is
creamy and the consistency of a heavy gravy. Place chicken strips on plate,
top with sauce and sprinkle with green onions and peanuts.
Makes 4 servings. Note: Serve with fried rice and Oriental vegetables. Also
can be served in chafing dish if used as buffet or party dish. Variations:
Add stir-fry vegetables and rice for a casserole.
Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998
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