Is Peanut Butter A Condiment? Two Delicious Recipes To Prove It

The Great Peanut Butter Debate

Peanut butter: is it a condiment or a spread? This question has sparked many debates in the culinary world. Some argue that it’s a condiment because it can be used to enhance the flavor of other foods, while others believe it’s a spread because it can be enjoyed on its own. Regardless of which side of the debate you’re on, there’s no denying that peanut butter is a versatile ingredient that can be used in a variety of dishes. In this article, we’ll explore two delicious recipes that showcase the versatility of peanut butter as a condiment.

Recipe 1: Peanut Butter and Jelly Chicken Wings

Ingredients:

• 1 lb chicken wings
• 1/4 cup peanut butter
• 2 tbsp grape jelly
• 1 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, whisk together peanut butter, grape jelly, soy sauce, honey, garlic powder, onion powder, salt and pepper until smooth.
3. Place chicken wings on a lined baking sheet and brush with the peanut butter mixture.
4. Bake for 25-30 minutes or until chicken is cooked through.
5. Serve hot and enjoy!

Nutritional Information:

Serving Size: 4 wings
Calories: 290
Total Fat: 18g
Saturated Fat: 4.5g
Cholesterol: 85mg
Sodium: 430mg
Total Carbohydrates: 9g
Dietary Fiber: 1g
Sugars: 7g
Protein: 23g

Cooking Time:

25-30 minutes

Equipment:

• Baking sheet
• Small bowl
• Whisk
• Basting brush

Serving Suggestions:

These peanut butter and jelly chicken wings are perfect for game day or as a fun twist on traditional chicken wings. Serve with celery sticks and ranch dressing for a classic pairing.

Variations:

If you don’t have grape jelly, try using strawberry or raspberry preserves instead. You can also substitute chicken drumettes for the wings for an easier-to-eat version.

Substitutions:

If you have a peanut allergy, try using almond or cashew butter instead. You can also use maple syrup or agave nectar in place of honey.

Storage:

Leftover chicken wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Tips:

Make sure to line your baking sheet with parchment paper or foil to prevent the chicken from sticking. You can also use a meat thermometer to ensure that the chicken is cooked through.

Frequently Asked Questions:

Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts would work well in this recipe.

Can I use crunchy peanut butter instead of creamy?
Yes, you can use either creamy or crunchy peanut butter depending on your preference.

Can I make this recipe in the air fryer?
Yes, you can cook the chicken wings in the air fryer at 400°F for 10-12 minutes or until cooked through.

Recipe 2: Peanut Butter and Sriracha Tofu Stir-Fry

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp peanut butter
• 1 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 cup broccoli florets
• 1 cup cooked rice

Instructions:

1. In a small bowl, whisk together peanut butter, sriracha sauce, soy sauce, honey, sesame oil, garlic powder, onion powder, salt and pepper until smooth.
2. In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
3. Add the cubed tofu and cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
4. Add the remaining oil to the pan and sauté the bell pepper, onion, and broccoli until tender, about 5-7 minutes.
5. Add the cooked tofu and peanut butter mixture to the pan and stir-fry for 2-3 minutes until everything is coated in the sauce.
6. Serve hot over cooked rice.

Nutritional Information:

Serving Size: 1 cup
Calories: 400
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 650mg
Total Carbohydrates: 50g
Dietary Fiber: 7g
Sugars: 15g
Protein: 17g

Cooking Time:

20-25 minutes

Equipment:

• Skillet or wok
• Small bowl
• Whisk
• Cutting board
• Knife

Serving Suggestions:

This peanut butter and sriracha tofu stir-fry is a hearty and filling meal on its own, but you can also serve it with a side of steamed vegetables or a fresh salad.

Variations:

If you don’t have tofu, you can use chicken or shrimp instead. You can also add other vegetables like carrots, green beans, or snow peas to the stir-fry.

Substitutions:

If you don’t have sriracha sauce, you can use any hot sauce you like. You can also use almond or cashew butter in place of peanut butter.

Storage:

Leftover stir-fry can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Tips:

Make sure to press the excess water out of the tofu before cooking to ensure that it gets crispy. You can also add a sprinkle of sesame seeds or chopped peanuts on top for extra crunch.

Frequently Asked Questions:

Can I use frozen vegetables for this recipe?
Yes, frozen vegetables would work well in this recipe. Just make sure to thaw them before cooking.

Can I use quinoa instead of rice?
Yes, you can use any grain you like such as quinoa, brown rice, or farro.

Can I make this recipe spicy?
Yes, you can add more sriracha sauce or red pepper flakes to make it spicier.

Final Thoughts

Whether you believe peanut butter is a condiment or a spread, there’s no denying that it’s a delicious and versatile ingredient. These two recipes showcase how peanut butter can be used to enhance the flavor of other foods and create unique and tasty dishes. So go ahead and give these recipes a try – your taste buds will thank you!