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I have always been intrigued by the peanut butter and chicken combo, but never got around to tasting it. Little did I imagine that the first time I tried it, I would be using almond butter instead! #NoRegrets. This fun, easy chicken recipe is perfect for your next weeknight meal – and don’t forget to add Nutter Butter Chicken to this year’s Passover menu for some much-needed variety!
1/2 cup Gefen Roasted Almond Butter
6 tablespoons coconut aminos (or soy sauce, during the year)
3 tablespoons Manischewitz Honey
1 tablespoon + 1 teaspoon white vinegar
1/8 teaspoon cayenne
4 chicken cutlets, cubed
3 tablespoons Manischewitz Potato Starch (or flour, during the year)
vegetable oil, for frying
chopped almonds, for garnish (optional)
In a medium bowl, mix all sauce ingredients. Set aside.
In a zip-top bag, toss chicken and potato starch until fully coated.
In a deep fryer or large pot, heat a few inches of oil to 350 degrees Fahrenheit. Add chicken, being sure not to overcrowd the pot. Fry about five minutes, or until internal temperature reads 165 degrees Fahrenheit.
Transfer chicken to paper towels to remove excess oil. Toss with prepared sauce.
Garnish with chopped almonds, if desired, and serve.
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