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CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Course Main dishes, Poultry
Cuisine Asian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3

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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