Runny Peanut Butter

I thought I would try my luck and buy cheaper natural peanut butter. I tried everything to be able to use it. Stirring it over and over, flipping it over and over, but it was always a runny mess. Refrigerating it turned it too hard. It was great for this recipe.

Thai Honey Peanut Chicken
From Tasty Kitchen
Step-by-step instructions by Three Many Cooks
Serves 3

1 pound chicken, in chunks
¼ cups soy sauce
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon minced garlic (approximately 1 large clove)
1 tablespoon natural peanut butter (heaping tablespoon even better)
½ teaspoon curry powder
1 teaspoon sriracha, or to taste (optional)
1 teaspoon cornstarch
1 tablespoon water
Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

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