Ingredients
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat large non-stick skillet on medium heat.
In a bowl or pie plate, mix peanut butter, brown sugar, soy sauce, rice vinegar, and sesame oil together with a wisk.
Prepare chicken my removing from package and patting dry.
Coat each piece of chicken in peanut sauce, and lay top down in your hot skillet.
Cook about 4-6 minutes each side. If the chicken starts to get too dark before it's cooked through, turn your heat down a bit and be patient.
Remove chicken and let rest for 5 minutes before slicing. Wash all of your produce.
Prepare vegetables by shredding slaw. Grate or make ribbons of the carrots. Dice green onions, and chop cilantro.
Place all the vegetables into a bowl and set aside.
To make dressing, mix honey, sesame oil, ginger, soy sauce, and rice wine vinegar. Grate or press garlic clove, and add a pinch of the cilantro leaves chopped for the salad. Stir.
Coat the vegetable with dressing, toss, and let sit in the fridge for about 10 minutes.