This is a recipe we enjoy and it works so well with children. Not only do my kids have fun preparing this with me (Silas helped me peel the carrots and garlic tonight), but they also love eating it. I suppose anything with peanut butter is a hit in our house. I received this recipe as part of a cookbook put together by a group of wives of pastors and apprentices of the Bethlehem Institute (now Bethlehem College and Seminary). I can never leave a recipe alone, so I’ve made a few changes.
I’m excited for this recipe in more ways than one. Soon we will be eating our own pastured poultry. As Mat says in our most recent newsletter:
“We are now up to 4 batches of chickens (approx. 400 birds). We have ages ranging from 9 weeks down to 6 days. Soon we will begin processing our chickens right here on the farm…We might even take our maiden voyage with the equipment during this upcoming work weekend with a few of our bigger birds. If you are interested in purchasing some healthy, pastured poultry you can either contact us directly by email or phone to place an order or you can fill out our order form and send it in.”
I recommend serving this recipe with apples, since they are so tasty dipped in the extra sauce…
Braised Peanut Chicken
Cook a mixture of grains equaling 1.5 to 2 cups dry. I like a mixture of brown rice, jasmine rice and quinoa.
While the rice is cooking, shred 2-3 carrots and set aside.
Heat 1 Tbsp. of oil in a large skillet.
1 lb. Pastured Chicken breast, sliced into 2×1 inch strips.
1 onion, chopped
2 cloves of garlic, minced
Saute until golden. Remove and set aside.
In the same skillet, whisk together:
1 cup pastured chicken stock
2 Tbsp. Honey
2 Tbsp. Soy sauce
1/4 cup peanut butter
1 Tbsp. cornstarch or arrowroot powder
1 tsp. ground ginger
2-3 shredded carrots
Stir and cook over low heat until smooth. Cook until slightly thickened.
Serve the rice, chicken and sauce together. Enjoy.