What you’ll need:
- Enough thinly sliced chicken breast meat to feed your family. I prefer boneless skinless. I had 2 honkin’ pieces that I cut thickness-wise to make 4 pieces. Then I pounded them with a meat tenderizer to make them even thinner.
- Enough honey roasted peanuts to cover the chicken. I used about 2 cups.
- Garlic powder (I only had garlic salt which worked too)
- Soy sauce
- Honey
- Vegetable oil
How you do it:
- Use a food processor to grind the peanuts into chunky crumbs.
- Place crushed peanuts in a shallow dish and mix in about 2 teaspoons of garlic powder.
- Mix about a cup of soy sauce with 1/3 cup of honey.
- Coat the bottom of a large skillet with vegetable oil and heat to medium.
- Rinse chicken and press into peanut crumbs, coating all sides.
- Place chicken in heated skillet and drizzle with glaze.
- Saute chicken until brown and crispy and cooked all the way through. (If you use thicker cuts of meat or have your skillet heated too high, you may have to put the chicken into a 350 degree oven to finish cooking through so you don’t burn the glaze. Our first batch was a little extra carmelized :))
- Serve with brown sticky rice and veggies.
Golden Crane sweet rice. I've only ever seen the brown variety at the Korean market in Catonsville.
What brand is your brown sticky rice? I never buy the right kind of rice! I have even stalked Asians in BJs but each customer bought a different kind. I'm so confused! 🙂