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Ingredients:
| 1 | pack (550 g) | MAGNOLIA CHICKEN TIMPLADOS BBQ |
| 1/4 | cup | cooking oil |
| 1/2 | cup | SKIPPY® CREAMY PEANUT BUTTER |
| 1/8 | cup | soy sauce |
| 1/2 | cup | water |
| 3 | tbsp | sugar |
| 2 | tbsp | sesame oil |
| 2 | tbsp | vinegar |
| 1 | thumb (15 g) | ginger, grated (1 tbsp) |
| 2 | cloves | garlic, grated (1 tsp) |
Procedure:
1. Pan-grill or fry chicken in oil over medium heat for 6 minutes per side until chicken is cooked through. Set aside.
2. In a saucepan, combine peanut sauce ingredients and simmer for 1 minute, stirring continuously, until mixture is smooth and creamy.
3. Drizzle sauce on top of chicken or serve separately.
Makes 3 to 4 servings.
(Yield: 6-8 pc chicken and 1-1/2 cups sauce/2 pc chicken and 2 tbsp sauce per serving)
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