Honey, good. Bananas, good. Yellow cake, good. Peanut Butter – Yuck.
What is it with these ingredients recently? Seems like they are on my “I HATE this ingredient” list. Considering my list isn’t so long, this should mean that there shouldn’t be that many left for me to dislike going forward.
The ingredients called out for a dessert. The wife made a dessert. But, the only way I can eat peanut butter is as a Thai satay. This is what the wife suggested I make when the ingredient list was revealed. But what do I with bananas and yellow cake?
I found my inspiration from a recipe proving that peanut butter and bananas can go together as a main meal. It would be easy enough to substitute the sugar in the recipe with honey. But what do I do with the yellow cake? That turned out to be an easier answer than I had thought. I considered what tops many Asian foods: sesame seeds. I made a crumble to simulate the seeds by toasting the yellow cake. To be on the safe side, I added some real black sesame seeds for effect.
How was the dish received? It was a complete failure with the girl. That really hurt.
The wife and girl both thought the overwhelming flavor was banana. All I could taste was sweet peanut butter with coconut milk. Maybe this is because I hate peanut butter. I always taste it no matter where it is. The wife said it was good and initially rated it “edible”. I didn’t think that was such a good thing, but then she finished her plate and and went for seconds. She admitted to enjoying it. I guess my interpretation turned her comment into a negative. Or she just didn’t expect to like it but eventually did. She’s a Thai food junkie and she thought it tasted like something from a Thai restaurant. She also loved the crumble and thought it was a clever use of the ingredient.
Thai Chicken and Banana with Sesame Cake Crumble
- 2 chicken breasts, cut into cubes
- 1 onion, thinly sliced
- 1 tbsp sesame oil
- 2 bananas, sliced
- 1 can coconut milk
- 1 can water chestnuts
- 4 tbsp peanut butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cumin
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sriracha
- salt and pepper to taste
- 1 slice yellow cake
- 1/4 cup black sesame seeds
- 1 lb udon noodles
In a large pan brown saute the onion slices in the sesame oil until translucent. Add chicken and cook for 2 minutes, then add the banana slices to soften. Cook until chicken is done.
In a separate pot, cook udon noodles according to directions on the package. Drain well.
Preheat oven to broil. Crumble yellow cake and place in a shallow pan. Put under broiler for 1-2 minutes. Let cool and mix with black sesame seeds.
When the chicken is done, add coconut milk and peanut butter, then stir to combine. Stir in the other ingredients and simmer until sauce reaches desired consistency.
To plate, pour some chicken/banana and sauce into a bowl. Add a portion of noodles and toss. Top with cake crumble and black sesame seeds