My friend Elizabeth asked me for this recipe on Facebook, so I figured I might as well share that here for posterity. I found this in a slow cooker cookbook, but since I didn’t have a slow cooker (and still don’t) I adapted it for the frying pan life. I haven’t tried cooking it in a cast iron pan yet (thought I hear you want to avoid acidic things like the lemon or lime juice called for in this recipe when cooking with cast iron) but I’ll try that sooner or later.

For a serving (two people or dinner plus leftovers for one), you will need:

  • 3 pieces of boneless skinless chicken breast, cubed into bite-size chunks
  • 3/4 cup of peanut butter (I vastly prefer a super chunky natural peanut butter to avoid added sugar, and enjoy the crunchiness. You can always add a little more peanut butter, FYI)
  • 1-1/2 cup chunky salsa – pick your heat level, but shoot for one that has big chunks of tomato visible
  • 2 tbsp of lemon or lime juice
  • 1 tsp grated ginger
  • 1 tsp lemongrass powder (optional)
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • Veggie oil for cooking – how about coconut?
  • Water for thinning sauce (as desired)


  1. Over medium-high heat, add a tablespoon of coconut oil (or veggie oil) to a non-stick frying pan.
  2. Add the chicken cubes to the frying pan and cook those until they’re no longer pink and starting to brown lightly (remember to stir occasionally).
  3. Push the chicken to the sides of the pan, leaving the center of the pan empty.
  4. Lower the heat to medium.
  5. Put the salsa, peanut butter, lime juice, ginger and lemongrass in the middle and stir that tastiness together.
  6. Once it’s all combined, stir the chicken into that sauciness. If it’s a bit too thick (which might happen depending on the type of peanut butter and salsa you use), you can stir in a bit of water to thin it up.
  7. Let it cook until the sauce starts to bubble. Lower the heat, cover, and let it simmer away for 5-10 minutes (just making sure the chicken is cooked through).
  8. Remove from heat, garnish with peanuts and cilantro, and serve over a nice brown rice, couscous or quinoa.

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