cathyxyz wrote on 11 Sep 2005 in rec.food.cooking

> Wayne Boatwright wrote:
>
> <snipping>
> >
> >
> > Sounds like a good one! What did you serve it with?
> >
> > Seems many recipes I see for this call for smooth peanut butter
> > which I don't like. I would also be inclined to use crunchy peanut
> > butter.
> >
> >
>
> We love peanut sauce with chicken. We cut up the (skinless) chicken
> into bite size pieces and soak in some EVOO, garlic and a bit of
> ginger for an hour or two. Then we put the chicken on skewers to make
> kebabs (sp) and then do them on the braai.... very, very good. We do
> normally use smooth peanut butter, but I am sure crunchy would be just
> as nice. We always use brown sugar, BTW.
>

Well I used crunchy Peanut buutter. But the small peanut bits...vanished.
So I garnished my stir fry with sliced almonds for crunch. Which worked
well.

I'll readily admit to NOT following a recipe...Even the stir fry was a bit
strange...Zuchinni, grape tomatoes, scallions, onions, celery, whole tiny
button mushrooms, leftover cooked brocolli, a red bell pepper and 2 cooked
chicken breasts chunked up.

The almonds and the grape tomatoes played starring roles in this stir fry
at least taste-wise. And the sauce was good.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.