Hoisin-Peanut Chicken with Sauteed Baby Bok Choy

In line with all the current and popular trends ( yes we are sheep, I fully admit it, mmmmmm sheep) we've cut way back on our meat consumption, especially through the work week, tending to only eat meat on the weekends. Not only does it help with the grocery bill (canned beans and tomatoes are waaay cheaper than a steak) but it also helps with the waist line and cardiovascular system ... or so we've been told, I hope to god that they haven't been selling us a lie or someones going to get an earful. That being said, when the weekend arrives...look out all pigs, chickens and lambs because we are going to eat you up and love it! (but only the conscientiously raised ones like at Thatcher Farms... unsolicited plug.) Going whole hog (sorry, pun intended) only on the weekends gives you much more of an appreciation for the deliciousness of animal protein and I like to think we enjoy it that much more than if we ate it 24-7. That's my theory, can't prove it, don't want to, it makes perfect sense in my wee little brain and that's good enough for me.

So on the topic of delicious animal protein, here's a recipe that was easy and wholesome, and served 4 portions...but the 2 of us consumed all of it in one sitting. We're still working on the whole portion control thing. Work in progress. Love the flavours of hoisin and peanuts...one of our routine go-to combinations.  Pairs perfectly with a vegetable side dish such as sauteed baby bok choy or whatever side you choose.  So easy, so quick, so glad it's a weekend so I can sink my teeth into some meat. Eat them up, yum!

Cheers from Bistro 164

Hoisin-Peanut Chicken
adapted from a recipe in Chatelaine June 2014
serves 4


1/2 cup coarsely chopped cilantro
3 tbsp chopped dry roasted peanuts
3 tbsp crispy fried shallots
3 tbsp hoisin sauce
1 tbsp chili garlic sauce
2 tbsp orange juice
4 skinless, boneless chicken breasts
salt and pepper

Heat oven 375 F.
Stir cilantro with peanuts, shallots and chili sauce in a small bowl. Stir hoisin sauce with orange juice in a separate bowl.
Place chicken in a casserole dish and season with salt and pepper. Cook for about 30 minutes or until done. About 20 minutes in, brush chicken with hoisin/orange juice. Place back in oven and continue cooking.
Once chicken is done, top with the peanut mixture and pour the rest of the hoisin/orange juice sauce over top.