Yield
4 Servings
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Ingredients
1⁄4 cup creamy peanut butter
1⁄4 cup chili sauce
2 tablespoons ketchup
2 tablespoons olive oil
2 tablespoons low-salt soy sauce
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1 pound boneless, skinless chicken strips
2 cups cooked rice of your choice
Optional Toppings
Additional Ingredients
Crushed peanuts, minced parsley
Instructions
Mix together first 7 ingredients (peanut butter through garlic powder) in a freezer-safe container. Seal and freeze for up to 3 months. Chicken can be frozen alongside sauce or bought fresh.
Place container of sauce (and chicken, if frozen) on a plate or hand towel in fridge to thaw a day ahead. When ready, preheat oven to 350 F. Slather chicken strips with sauce and lay flat in an even layer in a 9x13-inch baking dish. Bake covered (for a smooth sauce) or uncovered (for a glaze) for 20 to 25 minutes, until chicken is cooked through. Serve sauce and chicken over rice and garnish with peanuts and parsley.
Notes
*Natural peanut butter may cause sauce to separate.
