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August 2, 2011
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Ginger Peanut Chicken

Poultry Classics
Prep time:
28 minutes
cooking time:
17 minutes

One of Grandma's friends shared this recipe with her. The friend's grandmother had given it to her.

One of Grandma's friends shared this recipe with her. The friend's grandmother had given it to her.

Ingredients

Serves 6 

  • 12 to 14 chicken pieces
  • 1 tablespoon each salt and ground ginger
  • 1/4 cup vegetable oil
  • 1 cup chopped onion
  • 2 (16-ounce) cans whole tomatoes, chopped
  • 1 (6-ounce) can tomato paste
  • 1 (4 1/2-ounce) can chopped mild green chiles
  • 1 to 2 tablespoons finely chopped gingerroot
  • 1/2 teaspoon red pepper flakes
  • 1 clove garlic, pressed
  • 2 cups hot water
  • 3/4 cup creamy peanut butter
Directions
  1. 1

    Remove skins from chicken. Sprinkle chicken with salt and ground ginger.

  2. 2

    Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in hot oil, turning occasionally, until chicken is browned on all sides, about 10 minutes. Transfer chicken to a plate, reserving pan drippings in skillet.

  3. 3

    Sauté onion in pan drippings until tender. Add tomatoes, tomato paste, green chiles, gingerroot, red pepper flakes and garlic and mix well.

  4. 4

    Combine hot water and peanut butter in a small bowl and mix well. Add to the tomato mixture and mix well. Bring to a boil. Reduce the heat to low.

  5. 5

    Simmer mixture for 5 minutes. Return chicken to skillet.

  6. 6

    Cook, covered, until an instant-read thermometer inserted in center of meat registers 180ºF, about 17 minutes. Garnish with sliced green onions and pineapple chunks, if desired. Serve with rice.

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Grandma's Secret Trick

Grandma's Secret Trick

The adults in Grandma's family loved the hint of spicy red pepper and ginger in this dish, but the children did not. To serve the dish to children, Grandma left the skin on the chicken, then prepared the recipe. After cooking, she pulled off and discarded the skin and wiped off most of the remaining sauce.

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