I made chicken in peanut butter sauce. Similar to this question, it split.
I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it.
Shortening cooking time isn't an option, since the chicken needs to be done. Honey present in the sauce, as the answer to the other question suggested to improve emulsification.
My mother makes the same recipe regularly, with no problem. The only difference is she uses Skippy, whereas I used pure peanut butter. Would that be the culprit? How can I compensate for that, if that is indeed the culprit, if I want to avoid the innumerable strange additives present in Skippy?