sam_2730

2 Tbsp. walnut oil

1 large sweet onion,  coarsely chopped

1 C. coarsely chopped sweet peppers

8  chicken cutlets

1/3 c. super chunky peanut butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

2 Tbsp. sweet thai chili sauce

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 C. water

Combine peanut butter, soy sauce, lemon juice, chili sauce, and water in sauce pan.  Heat until peanut butter melts.

Place chicken cutlets in baking dish.

Brush with walnut oil and a little of the peanut sauce.

Bake 350F for about 20 minutes (until internal temperature is 165F).

Meanwhile, boil water for noodles (I used whole wheat angel hair pasta)

Heat oil in large skillet or dutch oven.  Add onions and peppers.  Cook over medium low heat until softened.

Add peanut butter sauce to cooked onions and peppers.  Chop cooked cutlets into bite sized pieces and add in.  Heat through over low heat.  Add more liquid if needed.

When noodles are done, drain, reserving a little pasta water just in case, and top with chicken, peanut sauce and veggies.

This was a huge hit.  Those who love hot foods added some red pepper flakes.

Advertisements