Chicken Rama

Ingredients:

1. 2 cups milk

2. 3/4 cup peanut butter

3. ¼ cup coconut milk (this time around I did not use this because I did not have any on hand)

4. ¼ cup honey

5. 2 bay leaves

6. 1 tbsp. chili powder (divided)

7. ½ tsp. salt/seasoning salt

8. 4 chicken breast (sliced thinly)

9. 2 tbsp. peanut oil (or any other cooking oil)

10. 1 onion, sliced

11. 8 oz. can of bamboo shoots (optional) (this time around I did not use this because I did not have any on hand)

Recipe:

1. Stir milk, peanut butter, coconut milk, honey, bay leaves, 1 tsp. of the chili powder (I used 1/2 tsp.), and ½ tsp of the salt/seasoning salt in a sauce pan over medium heat till. Cook until peanut butter and honey have melted, sauce has slightly thickened, and has started boiling. Reduce heat to low to keep warm.

2. In a large bowl, mix chicken with the rest of chili powder. Mix until chicken is evenly coated. Set aside. (I skipped this part because the first time I made this it was a bit too spicy for me...my husband did not have to add hot sauce....)

3. In a skillet over medium heat, heat peanut oil. Once hot, add onions and bamboo shoots and cook for about 8 to 10 minutes. Add chicken and stir and cook until chicken is cook through. About 10 to 12 minutes.

4. Add peanut sauce to chicken, and cook for 7 to 8 minute. Remove from heat and serve on rice, or eat as is. (I mixed the rice in with the mixture)