Friday, December 26, 2014

California Chicken Peanut Bowl

The other day as slave was exploring the food section of the local dollar store, a bag of California mix vegetables were found. That started the old wheels to turn and focus on some left over chicken breasts sitting in the refrigerator.

Why not try something different? A unique take on some Thai flavors that will put that food to good use.


  • 1 lbs. boneless, skinless chicken breasts (left-overs)
  • ½ cup smooth natural peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1½ teaspoons shrimp cocktail sauce (optional)
  • 1 teaspoon ground ginger
  • 8 ounce whole-wheat spaghetti
  • 1 bag Frozen California blend vegetables

Put a large pot of water on to boil for cooking pasta. (A covered pot will heat faster).

Cut the left-over chicken into bite sized pieces.

Mince the garlic. Since it has been awhile, lets go over that process. Pry off 2 – 3 cloves from the garlic head. Using the flat side of a chefs knife hit the clove. (don't smash it, just hit it) Now the skin will slide right off.

Always make the first cut lengthwise. If there is any green growing in there, pry it out with the tip of the knife. It will make the dish bitter if you forget that step. Then chop the pieces into tiny bits so that you end up with about 2 teaspoons full of minced garlic.

When the water comes to a boil, add the pasta and reduce the heat by about half. Just so the water continues to roll and simmer with bubbles.

If the pasta calls for 8 minutes to cook, set the timer to 5 minutes.

When it goes off, add the frozen vegetables and when it returns to a boil cook for another 4 minutes. Drain and shock with some cold water, then drain again.

Meanwhile, whisk together the peanut butter, soy sauce, ginger and garlic til it is well mixed. If you like a bit of heat, add 1 ½ tbs. of shrimp cocktail sauce! Add this to a skillet over medium high heat and stir occasionally until it starts to bubble.

Add the chicken pieces and reduce the heat to a simmer for about 4 – 5 minutes, just to heat the chicken and blend in the flavors. Scoop out 1 cup of the boiling water from the pasta and mix this into the skillet.

When the pasta and vegetables are finished and drained, add to a large casserole dish and mix in the chicken peanut mixture. Toss well to coat. Serve warm or chilled. Either way this makes a cheap, healthy dish from left-overs. Just make sure no one has an allergy to peanuts! 

This is a great go to dish when you have over-tapped the budget on the holiday.

Hope you had a wonderful Christmas. Time to start planning for the New Year!

Serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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