Sometimes I just can’t take any more chicken. Anyone else ever feel that way? I enjoy mixing things up for myself, but I do have a husband who would prefer chicken, given the choice. This recipe is perfect for easily making two varieties at once!
If you follow me on Instagram (and you should @KitchenWithKeri), then you saw a sneak peek of the tofu used in this recipe yesterday!
I recommend making the sauce a day ahead and then pop it in the fridge for the flavors to blend. If you forget to do that, just like I always do, the sauce will still be flavorful if you make it before you prep the protein.
The sauce is one of those great dump recipes that comes together really fast in a mason jar with an immersion blender. Shout out to Chef Dawn Ludwig for making me a fan of my immersion blender!
Next, prepare the protein of your choice, or both! If you are making tofu and chicken, start by cutting and pressing the tofu, and let it sit while you move on to the chicken. I simply cut up some chicken breast tenders and cooked them in a pan with some olive oil, butter, salt, and pepper. Transfer to a bowl and set aside. Wipe out the pan if desired, and then add olive oil and butter. Let it get nice and hot. Set the tofu chunks down carefully in a pan and salt and pepper it. The trick is to let the tofu sit without fussing with it. After a few minutes, flip the chunks carefully to the next side and repeat until golden on all sides.
Finally, return your protein back to the pan on medium low. Add the sauce, two hefty handfuls of spinach, and let simmer for a few minutes until the spinach has wilted and the sauce thickens slightly. If it gets too thick, you can add a bit of warm water to the pan to return the sauce to your desired consistency.
Serve over brown rice, if desired, and garnish with a little bit of chopped cilantro. Yum!
Peanut Chicken (or Tofu)
A flexible dinner that will please all eaters!
- 2 cups cooked brown rice
- 2 large handfuls of washed fresh spinach
- 1 block of tofu and/or 1 pound of chicken breast tenders
- chopped cilantro to garnish
- 2 tablespoons olive oil and butter, each for the pan
- ½ cup natural peanut butter with no added sugar
- 2 teaspoons of maple syrup or honey
- ¼ cup rice wine vinegar
- 2 tablespoons of chopped cilantro
- 1 teaspoon of garlic powder
- 2 tablespoons of tamari
- 1 teaspoon of red pepper flakes
- ¼ to ½ cup of hot water
- In a wide-mouthed mason jar, combine all sauce ingredients and blend with an immersion blender.
- Prepare the protein. Cut the tofu into even chunks about 1/4 inch thick and press between a kitchen towel with something heavy on top for a few minutes. If you are also making chicken, cut up some chicken breast tenders and cook them in a pan on medium high heat with some olive oil, butter, salt, and pepper. Transfer to a bowl and set aside. Wipe out the pan if desired, and then add olive oil and butter. Set the tofu chunks down carefully in the hot pan and salt and pepper and let them cook without stirring for about 3 minutes. Flip and cook until all the other sides are golden brown.
- Add the sauce to the finished protein in the pan and turn the pan down to medium low. Add the spinach, and cook until wilted. If needed, add more water to the pan to keep the sauce at your desired consistency.
- Serve with half a cup of brown rice and enjoy!