True confession: Barbeque chicken bores me to tears. Maybe, as someone who doesn’t eat beef (except for the beef sushi incident), I’ve had too many mediocre chicken sandwiches in bars and restaurants across the greater Boston area. So when no egrets suggested that we have BBQ chicken for the Fourth, I was underwhelmed. After some soul-searching, we came up with spicy peanut chicken.
The benefit of peanut chicken is that it can be used in many capacities. I had my first spicy peanut chicken breast on a sandwich bun. The next day, I cooked up some noodles and had cold peanut noodles with chicken, which was even better. You can use this peanut sauce on tofu, veggies, pork….anything.
Here is the recipe for cold peanut noodles:
Chinese Peanut Dressing (adapted from Nina Simonds’ Asian Noodles)
a healthy 1” ginger
4-8 cloves of garlic
fresh chili pepper (or rooster sauce)
1/2 c peanut butter
1/4 c soy sauce
3 1/2 Tb Chinese black vinegar or Worcester sauce
3 Tb sesame oil
5 Tb chicken broth or water
Use a food processor to grind up these ingredients in order. If it is too thick, add more broth or water. If it is too watery, add more PB. Don’t forget to scrape down the sides and mix it well.
If you have a lot of time, marinate chicken in a ginger/soy sauce/sesame oil marinade overnight or at least for a couple hours. Then grill or bake the chicken. If you don’t have a lot of time, grab some leftover chicken from last week. Check for freshness. You’re no good to me as readers if you die of salmonella.
Cook up soba, rice, or plain ol’ grocery store Italian noodles. Drain. Add peanut sauce to warm noodles along with the cooked chicken (or tofu, or veggies) cut into strips.
Many veggies would taste good with this. I like grated cucumber and carrots.
Serve hot, lukewarm, or cold. Really. It’s that good.