Peanut Powered Recipes

Peanut Chicken Strips with Stir Fry Vegetable Salad and Creamy Peanut Butter Dressing

Chicken Marinade

  • 1 cup whole milk
  • 1 large egg
  • 1/4 cup creamy peanut butter
  • 1 pound chicken strips (various length but only 1/4 to 1/2 inch thick)

Directions: Wash and cut strips as needed to be approximately 1/4 to 1/2 inch thick. Season to taste with seasoning salt and set aside. Blend together milk, peanut butter and egg. Pour over seasoned chicken and marinate for about 1-hour in refrigerator.

Chicken Batter

  • 1 cup self-rising flour
  • 1 cup light roasted peanut flour
  • 1 cup finely ground roasted peanuts

Directions: Combine all ingredients in to plastic or brown bag. Drop strips of chicken from marinade into flour, coat and shake off excess and deep fry.

Deep Frying
Use Dutch oven if you do not have fryer. Use 1 1/2 quart of peanut oil, heat oil to frying temperature (350 degrees). Drop strips of chicken one at a time into fryer. Cook 1 – 2 minutes depending on thickness or until golden brown and floats to surface. Remove from fryer, drain on paper towel. Keep warm until all strips are cooked and ready to arrange on salad.

Salad

  • 1 Bag Romaine and Radicchio
  • 3 cups Shanghai Gourmet Stir-Fry International Vegetable Blend (purchase at Sam’s Club) or your favorite stir fry vegetable mix

Directions: Wash lettuce; spin dry or drain excess water on paper towel. Tear lettuce into bite size pieces and set aside in refrigerator. Spread frozen vegetables on microwave safe dish (single layer) and heat until thawed and heated through. Vegetables should still have crispness. Let cool about 5 minutes. If there is any liquid, drain it off. Add vegetables with lettuce and toss (this is not a hot salad).

Makes 4 large salads of equal portion or 8 small side salads. Arrange chicken strips on salads in equal portions depending on number of servings.

Serve with Creamy Peanut Butter Dressing.

Creamy Peanut Butter Dressing

  • 2 1/4 cups peanut oil
  • 1 cup honey
  • 3/4 cup Red Wine vinegar
  • 3 tablespoon chopped sweet onion
  • 3 tablespoons Dijon mustard
  • 1 cup creamy peanut butter

Directions: Combine all ingredients in container of an electric blender in the order listed. Process on low speed until mixture is thoroughly blended together.

Yield: Makes 5 cups—-fill 4 cruets 1 1/4 cups each
Give some for a gift.

Recipe by:
Jean Jackson
Columbus, GA

Recipe Courtesy of the Plains Peanut Festival Recipe Contest