Does anyone have the recipe for Hong Kong buffet's Peanut Butter Chicken?

Question

the recipe at the buffet does not have any tomato or tomatoo base to it.

Answer 1

Malaysian Peanut Butter Chicken

1 cup chopped onion 250 mL

1 clove garlic, chopped 1

1/4 cup soy sauce 50 mL

1/4 cup Skippy Peanut Butter, smooth or chunky 50 mL

2 tbsp brown sugar 30 mL

3 tbsp lemon juice 50 mL

1 tsp ground coriander, if you have it 5 mL

1/4 tsp cayenne (or less, or more, or none...) 1 mL

2 1/2 lbs whole chicken, cut up (or any chicken parts, with bone and skin) 1 kg


In a blender or food processor, whirl together all the ingredients except (of course) the chicken. Dump this sauce into a large bowl, plunk in the chicken pieces, and let them marinate for at least 2 hours (or overnight) in the fridge.

Arrange the chicken pieces in a baking dish and pour the peanut sauce over. Bake at 375° F (190° C) for 45 to 55 minutes basting, occasionally, with the sauce in the baking dish.

Serve with some rice or noodles to soak up the delicious sauce.

http://www.homebasics.ca/viewrecipe.asp?recipeId=3016

Answer 2

PEANUT BUTTER CHICKEN OVER RICE
(AFRICAN ORIGIN)

Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 sm. onion, diced
1 sm. tomato, diced
1 tbsp. butter
1 tbsp. oil
2 c. rice, cooked
1 c. hot water

Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice