Recipe - Hyatt Chinese Peanut Chicken By Regency Caterers

1/3 cup Soy sauce
3 tablespoon Hot; (spicy) sesame oil,
plus oil to saute chicken
(divided)
One fourth cup Packed brown sugar
One fourth cup Pineapple juice
Salt and white pepper to
taste
4 Boneless; skinless chicken
breast halves, cut into
julienne strips about 3
inches long
Flour to dredge chicken
1 tablespoon Butter
1 tablespoon Flour
One half cup Chicken stock
One half cup Whipping cream
One fourth cup Smooth or chunky peanut
butter
Roasted peanuts and chopped
green onions to garnish

Chef Mario Chiappetti and executive chef Frank Majowicz sent the recipe.

In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and
white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator.
Drain and discard marinade. Dredge in flour; shaking off excess flour. Heat
mediumsize skillet, then add additional oil to coat skillet. Saute chicken
strips, turning occasionally, until golden brown and cooked through, about
2 minutes each side. In small saucepan, over low heat, combine butter and
flour and mix until smooth. Cook slowly until bubbly. Add stock and
increase heat to high. When stock begins to thicken, add whipping cream and
peanut butter, stirring until peanut butter is dissolved and sauce is
creamy and the consistency of a heavy gravy. Place chicken strips on plate,
top with sauce and sprinkle with green onions and peanuts.

Makes 4 servings. Note: Serve with fried rice and Oriental vegetables. Also
can be served in chafing dish if used as buffet or party dish. Variations:
Add stirfry vegetables and rice for a casserole.

Posted to recipeludigest by QueenBerta@aol.com on Feb 6, 1998