CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
Ingredients
Marinade
- 1 tbs soy sauce
- 1/4 tsp sesame oil
- 1/4 cup peanut butter creamy
- 1/4 cup water hot from the tap
- 1/2 tsp garlic powder
- 2 tbs vinegar distilled
- 2 chicken breasts skinless and boneless thinly sliced
- 1 tbs olive oil ( for cooking chicken )
Vegetables
- 1 tbs olive oil
- 1/2 cup onion sliced
- 1 cup broccoli, spears
- 1/2 cup carrot julienned
- 1 cup snow peas ( or sugar snap )
Sauce
- 1/3 cup peanut butter creamy
- 1/3 cup water hot from the tap
- 1 tbs soy sauce
- 2 tbs vinegar
- 1/4 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper black, freshly ground
Instructions
- Thoroughly whisk together ingredients for the marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
- While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
- Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
- Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
- Return cooked chicken to pan and toss with vegetables.
- Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
- Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
- Serve over rice or rice noodles.
Notes
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