Peanut lovers who coincidentally love chicken can rejoice as this recipe combines the two flavors perfectly, and the honey adds the perfect degree of sweetness. (Courtesy of Peanut Butter & Co.)

Ingredients

•    1/3 cup honey
•    1/4 cup Peanut Butter & Co. The Heat is On (spicy) peanut butter
•    1/2 stick unsalted butter
•    4 large boneless, skinless chicken breasts

Instructions

Preheat oven to 350° F.

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth. Do not let the mixture boil. Remove it from the heat and allow it to cool slightly.

Line a 9 by 12-inch glass baking dish with aluminum foil (this will make clean-up a snap)

Slice the chicken breasts into strips 2 inches wide.

Dip the chicken breast strips in the peanut butter mixture, coating well on both sides, and arrange them in the foil-lined pan. Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

Ingredients

• 1/2 cup canola oil
• 2 onions, chopped
• 1 whole chicken cut into pieces or 6 chicken breasts, cut into cubes
• 1 can chopped tomatoes
• 3 tablespoons Durban Masala or red curry powder
• 1/2 teaspoon garam masala
• 1 tablespoon each chopped fresh ginger and garlic
• 1 pod cardamom
• 1 cup frozen green peas
• Chopped cilantro for garnish.
• Salt to taste

Instructions

Heat the oil in a heavy based pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and allow to simmer for five minutes. Add the chicken and season to taste and cook for 30 minutes stirring at intervals. When the chicken is nearly cooked add the cardamom and frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.

‘This is an immensely popular dish that you can find in nearly every restaurant or home .Because this is a stir-fry and must be cooked quickly, do all your chopping and measuring before starting to cook.’

Ingredients

Soy Sauce, Japenese chiles, Sichaun peppercorns,peanuts.Chicken breasts, Garlic.

Instructions

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

• 3 teaspoons sherry
• 1 1/2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 teaspoon water

• 4 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 2 teaspoons dark soy sauce
• 2 teaspoons light soy sauce
• 4 teaspoons vinegar
• 2 teaspoons sesame oil
• 2 teaspoons water

• 1 to 2 boneless chicken breasts, cubed (about 1/2 pound)
• 3 tablespoons peanut oil
• 24 small Japanese chiles, halved, most seeds discarded
• 2 teaspoons Sichuan peppercorns
• Chunk of ginger about the same size as the garlic, minced
• 4 medium cloves of garlic, minced
• 1 cup chopped celery (cut on a slant)1 bunch green onions or scallions, chopped in 1-inch sections (about 1/2 cup)
• 1/2 cup peanuts
• Cilantro or parsley, chopped, to garnish (optional)

Instructions

Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes

• 2 to 3 tablespoons vegetable oil, peanut oil preferred

• 2 tablespoons lemon zest, divided

• 2 teaspoons minced garlic

• 2 teaspoons minced ginger

• 1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero

• ½ cup roasted cashew nuts

Marinating Sauce:

• 1.5 tablespoons rice wine or dry sherry

• 2 tablespoons light soy sauce

• 1 egg white

• 2 tablespoons cornstarch

• 1/4 teaspoon ground white pepper

Seasoning Sauce:

• 1/2 cup chicken broth

• 1/4 cup lemon juice

• 3 tablespoons sugar

• 2 tablespoons rice wine or dry sherry

• 1 tablespoon cornstarch

Instructions

Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.

Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.

Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.

To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.