Peanut Butter Saute

This recipe is my version of satay. I have yet to discover how the tangy part of the peanut sauce is made. I assume that the spicy version of the sauce has crished chili.

I made this a few days ago when I thought I couldn't cook anything with the ingredients avalable at home. I wanted to get away from the usual chicken (or meat) cooked in butter and garlic. So I came up with some sort of a twist to that recipe.

In this version, I am using chicken as my meat. You will also find yourself successful with fowl, beef and pork. I have not yet tried this with fish, but you can always try that at your own risk.

There is no real sauce involved, everything is thrown in a pan to cook. When I figure out how to make satay peanut sauce, I'll let you all know.

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Peanut Butter Saute


ingredients

2 chicken breast fillets (sliced into 1 inch pieces)
3 tbsps. Lily's Peanut Butter (or any mushy, soft, almost liquid-like peanut spread)
*to soften semi-chunky peanut butter, heat a pan and add 1 tbsp. butter for every 3 tbsps. peanut butter, stir to desired consistency*
1/2 clove of garlic (chopped)
2 tbsps. butter
salt
pepper


procedure

1. saute garlic and butter in a pan until garlic is almost brown
2. add the chicken and stir-fry till the chicken is cooked
3. add peanut butter (or peanut butter mixture) and stir till it sticks to the chicken
4. season with salt and pepper
5. serve hot with rice