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Spicy Peanut Sauce


1 tablespoon Garlic powder
2 tablespoons Chili pepper
1 tablespoon Onion powder
[see notes]
2 cups Water
5 tablespoons Peanut butter
1 tablespoon Oil
1 tablespoon Soy sauce
1/4 cup Onion; diced
8 ounces Soy and rice tempeh
into 1/4-inch cubes; cut into 1/4-inch
-- cu
3 Boneless chicken breasts

Combine the garlic powder, onion powder, water and (tempeh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid. Heat the oil in the saucepan and saute the onion and chili until soft. Mix in the cooking liquid, peanut butter and soy sauce. Bring to a boil. Add the (tempeh/chicken/tofu) and mix until coated with sauce. Serve over hot noodles or rice. NOTES: * A spicy peanut sauce for chicken, tempeh, or tofu -- My wife and I got this recipe from the back of a package of Tempeh. We have successfully used it with chicken chunks also; in fact, we prefer it that way. Yield: Serves 3 or 4. * This recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal preference. Experiment with it. Posted to the AZstarnet BBQ mailing list by on May 16, 1998. - - - - - - - - - - - - - - - - - -

Yield: 3 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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