Printable Version

serves 6 as a main course

This recipe influences a classic Asian peanut sauce with a decidedly Canadian ingredient …whisky. The alcohol content is boiled away in the cooking process, leaving only the rich, complex whisky tastes that come from the aging process. Best of all, this is a one pan meal, so there is minimum clean up time. If you're garlic crazy, use up to three times the garlic suggested in the recipe. You can also add dried chili pepper.

6 boneless half chicken breasts, trimmed of fat and skin removed
4 tbsp. unsalted butter
225g unsalted dry roasted peanuts
3 tbsp. diced garlic
3 tbsp. fresh diced ginger
1 medium onion, diced
1 red pepper, halved and cored then sliced into long thin strips
1 green pepper, halved and cored then sliced into long thin strips
250 ml smooth peanut butter
60 ml soy sauce
175 ml Canadian whisky
375 ml chicken broth

• Pat chicken breasts dry and season with salt and fresh cracked pepper
• Melt 2 tbsp. of butter in a large skillet over a medium high heat. Cook the chicken breasts, three at a time in the butter for 3 minutes per side or until a nice crispy brown exterior developed, turning only once. Add more butter between the two batches of chicken breasts if necessary.
• Put the chicken aside on a plate and tent with tin foil.
• Add remaining butter and dry roasted peanuts. Sauté for 1 minute. Add onion and ginger, sauté for 5 minutes. Add garlic and sauté an additional 30 seconds.
• Add the green and red peppers and continue to sauté for 1 minute.
• Add whisky and broth. Return chicken, simmer and reduce over medium heat until meat is cooked through and sauce thickens, turning chicken once (about 10 minutes).
• Serve with rice.

Recipe courtesy of The Great Canadian Food Show, as shown on the CBC Television Network.