Tom’s PB ‘n’ Soy Chicken (or Cook 2.0)

Even though I haven’t seen Tom Viehe for almost two years he got in touch through the magic of Twitter (yes, I know I’m a massive geek but Tom is even more geektastic then me) to ‘tweet’ me a recipe. It’s reassuring to know that despite being a hugely successful grownup with a fancy schmancy job in Washington DC his idea of haut cuisine still involves peanut butter.

I’ve had faith in Tom’s culinary abilities ever since he taught me to make risotto during my final year at St Andrews in September ’05. I was just starting to return from the food wilderness, and realising that student cooking didn’t have to mean 9p Asda Smart Price instant noodles. However, I was a vegetarian at that point so I clearly had a long way to go. It was a mushroom risotto, in case you’re interested, and it was good.

Enough of Tom's back catalogue, let's focus on some new material. His tweet said:

tomviehe @gambollingsylph glasgow=far. me=poor. recipe: 1GBellPepper+1onion+2chickenBrsts;cut'emIntoStrips.fry in oil. add 2tbspPB+1tspSoySauce.

And here’s the dinner party version for six:

3 green bell peppers
2 large onions
6 chicken breasts
sunflower oil
6 tablespoons of peanut butter
3 teaspoons of soy sauce
Serve with oodles of noodles.

Due to the brevity of the Twitter format (140 characters or less obvs) I’m not entirely sure of the cooking times here, but it’s a glorified stir fry really. In fact I don’t think Tom would mind if you added some stirfry staples like babycorn and mangetout to the mix – go crazy.

Next time I’ll hopefully have wrangled Dr Oliver Cram’s recipe for perfect rice, and maybe even a curry to go with it. If you cook Dinner, Bed and Breakfast for your friends/loved ones send your recipes to joanna_kerr@hotmail.com