Asian Chicken with Peanuts

Chicken is officially my favorite meat.

Well, they're poultry, not exactly 'meat'. So let's say.. favorite protein?

No, wait. Beans are better.

Okay, chicken is my favorite animal to eat... that sounds weird, doesn't it?

Forget it. I just like chicken.

They're so versatile and easy to prepare in a snap. Plus, they're healthy!

I don't know how many people are like me, but I like the taste of healthy food. I usually eat the chicken breasts rather than the wings or drumsticks.

And I love munching down a big bowl of chunky vegetables.

It makes me feel so... pure and organic:)

But at the same time, I love chocolatey, buttery, fudgy desserts, so I guess that evens it out.

Asian Chicken with Peanuts
serves 4 (2 cups each)
Recipe adapted from Campbell's Kitchen
Ingredients:
2 tablespoons cornstarch
1 3/4 cups less sodium chicken broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 1/4 lb skinless, boneless chicken breast halves, cut into 2 inch strips (2 cups)
2 teaspoons chopped garlic
2 cups broccoli
2 small red peppers, cut into 2-inch strips (2 cups)
1/2 cup salted peanuts*
2 tablespoons chunky or creamy peanut butter (optional)**
1 cup long grain white rice, cooked (3 cups cooked)

Directions:
Stir cornstarch, broth, soy sauce, ginger, sesame oil in a medium bowl.
Heat 1 tablespoon oil in a 12-inch skillet over medium high heat and stir fry chicken until well browned. Remove the chicken from the skillet and keep warm.
Reduce heat to medium, heat 1 tablespoon oil, and add broccoli, pepper, and garlic and stir fry until tender crisp. Stir in the cornstarch mixture; cook and stir until it boils and thickens, then stir in the peanut butter. Return chicken to skillet.
Stir in peanuts and season with salt to taste. Cook until hot and bubbling.
Serve with cooked rice.

Notes:
*I didn't have salted peanuts, so I used regular peanuts and added about 1/2 teaspoon salt.
**The original recipe doesn't include peanut butter, but I felt that the end result didn't really pick up the peanutty flavor from just the salted peanuts.

Ooey Gooey Peanut Butter Chocolate Chip Bars

How about that, eh? Ooey and gooey. And chewy.

I made these for my dad and his golf friends, since they always skip lunch when they go golfing.

I had less than an hour left until my dad had to go, so I made these in a real hurry. 

Notice that they are quite underbaked. Problem? Nah.

They didn't even get to cool down before getting packed, which meant EXTRA gooey:)

These are the BEST peanut butter chocolate chip bar cookies I've ever made!

They have a slight crackling top, and the interior is very soft and moist. 

Every bite gives you a huge chunk of oozing chocolate and a killing smell of warm peanut butter.

I'll probably make these again... and again...and again... 

until I become a big, fat chocolate chip.

Peanut Butter Chocolate Chip Bars
Makes 16 bars
Recipe adapted from Bakeat350
Ingredients:
6 tablespoons unsalted  butter
1/2 cup peanut butter
1 cup sugar
1/4 cups light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon coarse salt
1 teaspoon baking powder
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350F. Line an 8x8" square pan with aluminum foil.
Whisk together the flour, salt, and baking powder. Set aside.
Cream the butter and peanut butter together until smooth. Beat in both the sugars until combined.
Add the eggs, one at a time, mixing well after each addition. Make sure you scrape down the sides of the bowl.
Stir in the vanilla; stir in the flour mixture. Add the chocolate chips and mix until just combined.
Spread the batter into the prepared pan. Bake about 40 minutes. Cool completely; cut into 16 squares.