voodoo chicken

FinallyMrsB18 Posted: Feb 25, 2009 08:07 AM

voodoo chicken

So thanks to the wonderful recipe by Jenn. I made voodoo chicken last night for DH, and it was so so good! I subsututied mushrooms for red peppers, used less peanut butter (reduced fat also), and a little more chicken broth than the recipe called for, oh and less red pepper flakes. We put it over whole wheat egg noodles. Can you tell DH is a picky eater? If you haven't tried this yet, try it, so good.

Kimbalina Posted: Feb 25, 2009 08:42 AM

Re: voodoo chicken

YUM!! I would love to know the origional receipe, can you link it?

futuremrsfab Posted: Feb 25, 2009 08:43 AM

Re: voodoo chicken

sounds, umm, interesting? can you post the recipe?

MikeandJess Posted: Feb 25, 2009 09:18 AM

Re: voodoo chicken

courtesy of jenn04:

VOODOO CHICKEN

2 lbs skinless bonless chicken (cut into cubes)
Salt and pepper
2 tbs vegetable oil
1-2 onions, chopped (I prefer 1 onion only)
2 red bell peppers, cut into strips
2 cloves of garlic, minced
1 can of chicken broth (14 ounce)
3/4 cup of peanut butter
1 tsp of crushed red pepper
1 package of frozen peas

Serve over rice or noodles

Season the chicken with salt and pepper and saute in vegetable oil for 3 min or until chicken is opague. Remove chicken to a plate.

Add the onions, bell peppers and garlic and alittle more oil - saute 3 minutes or until onions are tender. Add broth and peanut butter, stir in red pepper...simmer for 10 minutes, stirring occasionally.

Stir in chicken and peas and cook another 5-10 minutes until sauce is thickened and dish is heated through. Serve over rice or asian noodles!

ENJOY!