Recipe for Inspiration: The Lazy Girl’s Peanut Butter Chicken

There are a couple of things about me that generally shock people once they truly get to know me:

1. I am an insanely picky eater. It’s shocking because when you look at me, it’s pretty obvious that I haven’t missed many meals. Though I can generally find things to eat on most menus without asking for special additions or removals (this is a pet peeve of mine), I don’t eat most dairy products (this includes cheese*, sour cream, eggs, cream cheese, etc.), deli meat, non-homemade noodles, hamburger meat that I haven’t watched the preparation of…this list goes on (I will eat any vegetable you put in front of me, though). My refrigerator is essentially a collection of tomato-based condiments.

2. Once I’m home, I am basically the laziest person on Earth. I once tried to order takeout from a Thai restaurant two blocks away. There’s a pizza place (okay, I like some cheese*. Only the kind that doesn’t smell like feet, though. So basically, mozzarella.) I really like–about six blocks from my apartment, and when I call, the dispatcher will repeat my address back to me and say “Is this for carryout, then?” and I’ll say “NOPE. DELIVERY.”  If it’s a weekend, and I don’t have plans to booze with friends, I generally only leave my apartment so that I can walk Mr. Nigel Barker.

This means that I occasionally have to get pretty creative with the limited selection of food that makes its way onto the vaunted shelves of my refrigerator, and that’s where my Peanut Butter Chicken was born. One weekend afternoon, many years ago, I was left with a bottle of Sriracha, some soy sauce packets, a half a jar of peanut butter, a half carton of rice, and some leftover grilled chicken. Out of a combination of sheer desperation and laziness, I mixed the PB with some Sriracha and Soy Sauce and discovered that it is the Holy Grail of Lazy Girl eating. I won’t lie, I’ve had times where I just heated up the mixture in a sauce pan and poured the PB sauce over some cooked rice and called it good (and it really, really was).

In the years since the culinary discovery of my lifetime, I’ve fancied the recipe up a little–adding a dash of sesame seed oil, and even advance prep time/marinating. I always have PB, soy sauce, and Sriracha, and even on days when I feel like I need someone to carry me from the bus stop to my front door after work, I can be prevailed upon to stop at the grocery store on my way home from work and pick up some chicken. This is an easy recipe and something you can make in advance or whip up after work.

You will need:

SRIRACHA
These are a few of my favorite things.

3 tbsp of your favorite peanut utter (I prefer Justin’s, or, if you’re feeling really fancy, the PB you make yourself at stores like Whole Foods–but nothing too sweet)
1 tbsp of low sodium soy sauce
2 tsp of Sriracha)
1 tsp of sesame seed oil

1/4 Cup of Water

Salt
Pepper
A clove of garlic, minced
Uncooked chicken of some sort (I usually use drumettes/party wings)

Optional:
Green Onions

Directions:

Wash/pat dry your chicken wings, place in a freezer bag, season with salt, pepper, and minced garlic clove. Set aside.

Mixture, without water
Mixture, without water

In a small bowl, combine PB, soy sauce, Sriracha, sesame seed oil. Mix until well combined.

Then slowly add water–depending on the type of PB you use, you

might not need the whole 1/4 cup, but I like to thin out the PB mixture to the consistency of a thick soup. Taste the marinade–it generally will not need more salt, but I almost always add more magic sauce, AKA Sriracha. Pour the marinade over your seasoned chicken wings, and smoosh (very scientific term) the bag around so that the marinade coats the

Mixture, with water
Mixture, with water

chicken. Seal the bag and let sit in the refrigerator for at least 20-30 minutes, but the chicken will taste best after an over night soak in the PB mixture.

When you’re ready to cook: Preheat your oven to 400, arrange chicken wings on a baking sheet, bake for 40 minutes. They will be crispy and delicious. If I’m feeling fancy (which generally, I am not, but sometimes I invite other humans to my home to consume food with me and this will require me to attempt to make my food both delicious AND have visually appealing plating, which more often than not are mutually exclusive in my home), I garnish the wings with chopped green onions. Serve with rice and your favorite vegetable.

Bon Lazy Girl Appetit!

Peanut-y goodness.
Peanut-y goodness.
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30 Before 30-#17: Establishing a blog schedule #18: Sticking to that schedule

Over the weekend, I received an email from WordPress telling me that my domain would be renewed soon. That triggered a couple things for me–how much did I pay for sweetnessandsnark.com and also, “YOU HAVE A BLOG.”

In October, I started a brand new job. It’s a job in a field I never would’ve previously considered being a part of, but it’s a position that traffics primarily in my most favoritest thing of all–TELEVISION. This has meant that while I am happy (professionally) for the first time in my life, I have neglected my fledgling blog as I have thrown myself into my work.

But now, I’m pretty settled in, and ready to start attacking this blog with a vengeance. To that end, I’ve established a blogging schedule, starting Friday!

Monday:
Overnights: Sundays are filled with an alarming number of shows, and I’m going to start recapping a couple of my favorites; either Real Housewives of Atlanta or Revenge.

Wednesday:
Recipe for Inspiration: And this won’t just be cooking, although I imagine a fair amount of the posts will deal with cooking–it will also focus on recipes for inspiration, be it travel or fashion or beauty-related.

Third Thursday of the Month:
30 Before 30 Rundown

Friday:

Friday Five–This will be a rundown of my five favorite things from the previous week. This week will focus on winter beauty items, but the subjects will vary.

I’ve also got a trip to London planned for February, so you can expect some delightful posts relating to my 2nd favorite European city.

Anyways, I’m back!