Friday, July 31, 2009

Pero Sweet Pepper Thai Chicken with Peanut Sauce

I work in sales at a produce company. My company's name is Pero Vegetable Company. We grow peppers, squash, cucumbers and all sorts of other produce and we sell anything from blueberries to rain chard. If you live anywhere on the east coast of the United States, the mid-west or even in Canada chances are you have eaten at least one of our peppers before. We are most widely known for our 3 count peppers trays:

We write recipes using our products and we send these to customers and put them out in trade publications. Unfortunately, the end consumer doesn't usually get ahold of these recipes. The following recipe is using Pero mini sweet peppers. If you havent cooked with mini sweets before you must really try them-they are packed with flavor! I have sliced them on home made pizza's and stuffed them with rice, beans and cheese as appetizers.

Pero Sweet Pepper Thai Chicken with Peanut Sauce

1 lb of chicken tenderloins
3 oz. of seasoned corn starch
(add a pinch of salt, pepper and garlic starch)
3 oz. of vegetable oil

1package of Pero's Mini Sweet Peppers (sliced into strips)

6 scallions (white tops only)

1/8 cup of carrot sticks

1 clove of minced garlic

1 tsp of grated ginger

5 tbsp of roasted crushed peanuts (garnish)


Combine all of the ingredients together in a bowl

1 tbsp of creamy peanut butter

2 tbsp of coconut milk

2 tsp of brown sugar

1 tsp of 5 spice powder

1/2 tsp of rice wine vinegar

pinch of garlic powder and salt

Heat oil in a large saute pan (medium high heat). Dredge tenderloins in the seasoned corn starch and saute until golden brown. In the same pan add mini sweet peppers, carrots, garlic, ginger and scallions and saute lightly. Incorporate the peanut sauce and serve immediately.

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