1/3 C. soy sauce
3 T. hot (spicy) sesame oil plus oil to saute chicken (divided)
1/4 C. packed brown sugar
1/4 C. pineapple juice
salt and white pepper to taste
4 boneless skinless chicken breast halves, cut into julienne strips about 3
flour to dredge chicken
1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whipping cream
1/4 C. smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white
pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator. Drain and
discard marinade. Dredge in flour; shaking off excess flour.
Heat medium-size skillet, then add additional oil to coat skillet. Saute chicken
strips, turning occasionally, until golden brown and cooked through, about 2
minutes each side.
In small saucepan, over low heat, combine butter and flour and mix until smooth.
Cook slowly until bubbly. Add stock and increase heat to high. When stock begins
to thicken, add whipping cream and peanut butter, stirring until peanut butter
is dissolved and sauce is creamy and the consistency of a heavy gravy. Place
chicken strips on plate, top with sauce and sprinkle with green onions and
Makes 4 servings.