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Sauce:
1 onion
Natural peanut butter separates, so stir it well before measuring into a bowl. Add a few extra drops of peanut oil to thin the mixture.
Mix together the rest of the sauce ingredients, reserving 1/2 cup of wine, and adjusting the hot and the sugar to taste. I like a lot of heat with just enough sugar to take the edge off. When finished, the sauce should be thick enough that some peanut pieces will cling to the chicken.
Chop all the vegetables.
Get a heavy skillet very hot and add a generous dash of sesame oil. Dip the chicken breasts in the sauce and put in the skillet, searing on both sides (2-3 minutes per side).
Reduce the heat to simmer, add the veggies except for the parsley, stir in the rest of the sauce and the remaining wine, cover tightly and simmer for 20 minutes.
Sprinkle with chopped parsley and serve over rice or pasta.
Posted by tooooomuchcoffee
Nutritional Info Per Serving: N/A
1/2 cup "natural" crunchy peanut butter
1/4 cup + 1/2 cup dry red wine
2 tbsp. soy sauce
Dash hot pepper sauce
2 large garlic cloves, minced
1 tbsp. fresh ginger, minced
2 habanero-stuffed green olives (optional), minced
Sugar to taste
1 bell pepper
1 rib celery
4 oz. mushrooms
6 green onions
Small bunch parsley
6 boneless chicken breasts, lightly pounded
Sesame oil