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Ingredientes
- 1/3 c. Soy sauce
- 3 Tbsp. Warm, (spicy) sesame oil, plus oil to saute/fry chicken (divided)
- 1/4 c. Packed brown sugar
- 1/4 c. Pineapple juice Salt and white pepper to taste
- 4 x Boneless, skinless chicken breast halves, cut into julienne strips about 3 inches long Flour to dredge chicken
- 1 Tbsp. Butter
- 1 Tbsp. Flour
- 1/2 c. Chicken stock
- 1/2 c. Whipping cream
- 1/4 c. Smooth or possibly chunky peanut butter Roasted peanuts and minced green onions to garnish
Direcciones
- 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 in chicken strips and marinate 2 to 3 hrs in refrigerator.
- Drain and throw away marinade. Dredge in flour; shaking off excess flour. Heat medium-size skillet, then add in additional oil to coat skillet. Saute/fry chicken strips, turning occasionally, till golden and cooked through, about 2 min each side. In small saucepan, over low heat, combine butter and flour and mix till smooth. Cook slowly till bubbly. Add in stock and increase heat to high. When stock begins to thicken, add in whipping cream and peanut butter, stirring till 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 possibly party dish. Variations: Add in stir-fry vegetables and rice for a casserole.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 445g | |
| Calories 958 | |
| Calories from Fat 472 | 49% |
| Total Fat 54.63g | 68% |
| Saturated Fat 24.73g | 99% |
| Trans Fat 0.01g | |
| Cholesterol 139mg | 46% |
| Sodium 5448mg | 227% |
| Potassium 922mg | 26% |
| Total Carbs 89.62g | 24% |
| Dietary Fiber 4.4g | 15% |
| Sugars 60.39g | 40% |
| Protein 34.72g | 56% |
