The Food Blog

Sunday, January 29, 2006

THAI CHICKEN

4 chicken breasts, cut
1 cup salsa
1/3 cup peanut butter
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 teaspoon molasses
2 teaspoons water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon sesame seed
2 teaspoons oil
3 cups rice, cooked

Bring to boil salsa, peanut butter, soy sauce, vinegar, molasses and water, stirring often. Keep warm.
Combine chili powder, ginger and garlic powder in plastic bag. Add chicken strips to bag and shake to coat.
In skillet or wok, stir-fry chicken in oil over meduim-high heat, 2-3 min. or until cooked.
Spoon sauce over rice on plates; arrange chicken and sprinkle with sesame seed.
Optional: Garnish with green onion and chives.

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