So I have been wanting to make this for a long time. I have had it once or twice and always enjoyed it and figured it shouldn’t be too hard to make. I was right. I found the recipe here.
- 2 tbsp olive oil
- 1/4 cup finely diced red onion
- 1 tbsp finely minced ginger root
- 2 tsp finely minced jalapeno
- salt to taste
- 1 tsp chile powder
- 1 cup chicken stock
- 1/2 cup chunky peanut butter
- 2 tbsp tomato paste
- 1 tbsp cider vinegar
- 3 cups diced, cooked chicken (I didn’t have any on hand so I quickly browned some in the pan and then went from there)
- fresh ground black pepper to taste
- 3-4 green onions (scallions) thinly sliced
Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.
Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)
While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.