Thursday, March 3, 2011

Peanut Thai Chicken

1/4 C. water
3 T. creamy peanut butter
2 T. soy sauce
2 T. lime juice
1 T. brown sugar
1 tsp. freshly grated ginger (I think if you use the powder stuff, you probably want to decrease this depending on how much you like the flavor and spice of ginger)
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 T. oil
1 1/2 lb. chicken, sliced in 1/4" strips
2 cloves garlic, minced
Stir Fry Vegetables (I think the recipe called for snow peas and shallots.  I used a bag of asparagus stir fry from Walmart.)
1/4 C. Peanuts, chopped
1 T. chopped cilantro (I used WAY more than 1 T.)
1/2 tsp. curry (I added this to the recipe, but we really liked the addition)

Combine water, peanut butter, soy sauce, lime juice, brown sugar, ginger, red pepper, and salt.

Heat oil on high.  Add chicken and cook 3 minutes.  Add garlic for 2 min.  Add veggies and stir fry.  Add sauce.

Top with peanuts and cilantro.

We ate it served over rice, but you could do noodles too, if you prefer.

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