Peanut Butter Chicken
1/4 cup all-purpose flour 1-1/2 teaspoons salt 1/8 teaspoon pepper 1 broiler/fryer chicken (3 pounds), cut up 1/2 cup canola oil 1 medium onion, chopped 1 garlic clove, minced 1 can (8 ounces) tomato sauce 1 cup water 1/3 cup creamy peanut butter 1 tablespoon sugar 1 tablespoon cider vinegar 1 teaspoon chili powder 2 teaspoons cornstarch 2 teaspoons cold water 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. Yield: 6-8 servings.