Paula Nemzek of KCTS 9
Episode: KCTS 9 Cooks: Kitchen Classics
A Thai-inspired peanut sauce makes this one-pot meal an extra-special weeknight dinner. Good enough for company!
serves 4 to 6
- 1/2 cup creamy peanut butter
- 2 tablespoons white wine vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 2 teaspoons olive oil
- 2 teaspoons plus 1 tablespoon olive oil, divided
- 3/4 cup carrots, cut in half lengthwise, then in 1/4-inch slices
- 3/4 cup onions, diced
- 1 medium red bell pepper, diced
- 1 pound boneless skinless chicken breasts, cut in bite-size pieces
- 1 cup couscous
- 1 1/2 cups chicken broth
- 1/2 cup frozen edamame (soybeans), thawed
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
- 1/2 cup chopped dry-roasted peanuts
- 2 tablespoons sliced scallions
For peanut the sauce, combine all ingredients for peanut sauce in a bowl and set aside. Mixture will be thick
For the chicken, heat 2 teaspoons of olive oil on medium heat in a heavy-bottomed pot. Sauté the carrots, onions and red pepper for 5 minutes. Add the remaining tablespoon of olive oil and increase temperature to medium-high. Add the chicken and sauté until cooked through, 4 to 5 minutes. When the chicken is done, add couscous, edamame, previously prepared peanut sauce and chicken broth. Mix together, and bring to boil. Cover the pot and remove from heat and let it sit for 5 minutes.
Top with cilantro, chopped peanuts and scallions.
Note: This is also good with firm tofu instead of chicken. Use vegetable broth instead of chicken broth to make the dish completely vegetarian. Be flexible on the veggies, too, and use your favorites or what's in season.
Order your copy of the KCTS 9 Cooks: Kitchen Classics cookbook!