Balsamic Peanut Chicken

By Brittny -
Yes, I know this looks like a cat shat onto my plate. But it's not true. That's the peanut sauce. I paired this meal with Mormon funeral potatoes (because why not?) and garlic green beans. 


I've meant to make this recipe for about 10 years. I got it from the chef I worked for at Kitchen Kneads. I remember trying the recipe during one of his shows and I loved it. But I just never got around to making it. Blargh. Oh well, it's as good as I remembered so it deserves an 8. It's like having your chicken with a side of really fancy good peanut butter. But not really. I think I put in too many peanuts so it tasted more like peanuts than anything else. The recipe isn't kidding when it says so make it fresh and don't let it sit. I let mine sit for about 15 minutes before dinner was ready and it wasn't as creamy and smooth; as soon as you make it, eat it. 


Balsamic Peanut Chicken
(2003 Cuisinart Scholarship recipient)

  • chicken
  • 4 oz. peanuts, unsalted dry roasted
  • ¼ oz. candied ginger
  • 2 cloves garlic
  • 1 z. peanut oil
  • 1 oz. sesame oil
  • 3 oz. balsamic vinegar
  • 2 oz. milk
  • 1 oz. water
  • 2 tsp. soy sauce
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • Chicken for 4 people
Grill chicken while you make the sauce. Place peanuts, garlic and ginger in the food processor and chop until clumpy and sticky – like peanut butter. While still blending, slowly drizzle both oils and the vinegar into the peanut mixture until completely incorporated, scraping down the sides of the bowl periodically. Mix the milk and the water together. Add salt and pepper. Slowly bring up to temperature. Once sauce is hot, turn it off and cover if not ready to be served. Do not reduce. Sauce will become think and pasty. Try to make this sauce as close to service as possible. Yield 4 portions.

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