Easy Peanut Chicken Side Dish
This is a really easy side dish for those hot summer days when you just have very little appetite for anything else. I sometimes make this if I have leftover rotisserie chicken in the fridge, since it’s a fast and family-pleasing way to use it up with things I have as staples in my pantry. Then I can reserve the carcass for soup/stock. I wouldn’t call this traditional Kou Shui Ji by any stretch of the imagination, but if I were to describe a dish similar to it, I would probably say that would be the closest flavor profile.
This is great over noodles as well, especially if you can get your hands on broad flat mung bean or vermicelli noodles.
Ingredients
- 1/2 cup cooked chicken, shredded
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons hot water
- 1/2 teaspoon sugar
- 1 tablespoon Sichuan chili oil/paste
- Cilantro, for garnish
- Cherry tomato quarters, for garnish (optional)
- Chinkiang Vinegar, to taste (optional)
1. Place shredded chicken on a plate/in a bowl.
2. Combine peanut butter and hot water until paste is formed. Add soy sauce and sugar and mix well.
3. Pour sauce over shredded chicken. Add tablespoon of Sichuan chili paste/oil.
4. Garnish with cilantro and tomato, and add a splash of Chinkiang vinegar before tossing to coat everything. You can serve immediately or chill to serve cold!