before I forget...
Jul. 24th, 2008 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jenk This was a "toss things together and see if it works" kind of sauce that turned out well. So here's what I put into it, though the proportions are probably WAY off.
3 chicken breasts, sliced roughly 1/4" to 1/2" thick
4 T or so olive oil
1 C or more water
1/2 C or more peanut butter
1/3 C or more General Tso's sauce (in a jar from Trader Joe's)
1 T or so of red wine vinegar
Healthy shakes of basil, powdered ginger, paprika
Largish bunch of beet greens1 or spinach
Rice
Start the rice in rice cooker or pot.
Brown the chicken in a T or so olive oil in a large skillet with a lid. A bit of salt & pepper is good. Add the General Tso's, peanut butter, the rest of the olive oil, vinegar, some water, and stir. Let simmer a bit (you do want the chicken to cook). Add seasonings. Taste and adjust as required.
Roughly chop the greens and rinse well. Collandar good here.
When the rice is ready and the chicken is cooked and you're done fussing with the sauce, add the greens and put the lid on. A clear lid is good since it lets you see the greens cook, but hey, you can check. When the greens are where you like them (anywhere from hot-but-crunchy to wilted all to heck) you can serve.
1From the weekly fruit/veg bag, and the inspiration for the dish. Or maybe it was chard. Not sure. "It's a leafy green. I'm tired of salad. I know, I'll douse it in peanut butter!"
3 chicken breasts, sliced roughly 1/4" to 1/2" thick
4 T or so olive oil
1 C or more water
1/2 C or more peanut butter
1/3 C or more General Tso's sauce (in a jar from Trader Joe's)
1 T or so of red wine vinegar
Healthy shakes of basil, powdered ginger, paprika
Largish bunch of beet greens1 or spinach
Rice
Start the rice in rice cooker or pot.
Brown the chicken in a T or so olive oil in a large skillet with a lid. A bit of salt & pepper is good. Add the General Tso's, peanut butter, the rest of the olive oil, vinegar, some water, and stir. Let simmer a bit (you do want the chicken to cook). Add seasonings. Taste and adjust as required.
Roughly chop the greens and rinse well. Collandar good here.
When the rice is ready and the chicken is cooked and you're done fussing with the sauce, add the greens and put the lid on. A clear lid is good since it lets you see the greens cook, but hey, you can check. When the greens are where you like them (anywhere from hot-but-crunchy to wilted all to heck) you can serve.
1From the weekly fruit/veg bag, and the inspiration for the dish. Or maybe it was chard. Not sure. "It's a leafy green. I'm tired of salad. I know, I'll douse it in peanut butter!"
