Ingredients
1/4 cup all-purpose flour1-1/2 teaspoons salt1/8 teaspoon pepper1 broiler/fryer chicken (3 pounds), cut up1/2 cup canola oil1 medium onion, chopped1 garlic clove, minced1 can (8 ounces) tomato sauce1 cup water1/3 cup creamy peanut butter1 tablespoon sugar1 tablespoon cider vinegar1 teaspoon chili powder2 teaspoons cornstarch2 teaspoons cold water
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear.
Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
