1/3 cup soy sauce
3 tablespoons hot (spicy) sesame oil, plus oil to saute chicken (divided)
1/4 cup packed brown sugar
1/4 cup pineapple juice
Salt and white pepper to taste
4 boneless, skinless chicken breast halves, cut into julienne strips about 3 inches long
Flour to dredge chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup chicken stock
1/2 cup whipping cream
1/2 teaspoon red pepper flakes
1/4 cup smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator. Drain and discard marinade. Dredge in flour; shaking off excess flour.
Heat medium-size skillet, then add additional oil to coat skillet. Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side.
In small saucepan, over low heat, combine butter and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase heat to high. When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy. Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts. Makes 4 servings. Note: Serve with fried rice and Oriental vegetables.