Thai Chunky Peanut Butter Chicken with Asian Quinoa & Sautéed Spinach with Garlic

This was so delicious that when a friend saw it online he made it for his grandmother and she loved it!


  1. 3 chicken breasts cut into thin strips
  2. 1/4  cup olive oil (for the wok)
  3. 1 clove garlic, peeled and smashed
  4. 3 tablespoons chunky peanut butter (I used Nature’s Best Organic)
  5. 2 tablespoons olive or peanut oil (I used olive oil)
  6. 3 teaspoons soy sauce
  7. 3 teaspoons white vinegar
  8. 1/2 teaspoon sugar
  9. 1/8 teaspoon cayenne pepper
  10. 2 tablespoons homemade chicken stock (or water)
  11. 4 green onions, chopped
  12. 1 carrot, grated
  13. A liberal amount of Tabasco sauce


  1. Mix together 4-13. Add more stock if you feel mixture is too dry. Mine was very smooth.
  2. Heat wok, add oil and garlic. When garlic starts to turn brown take out and add chicken. Stir fry till done.
  3. Add sauce to chicken in wok and stir fry till warm.