Garlicky Chicken and Peanut Stir-fry

Amarante

Fri, Oct 02 2015, 4:18 pm

This was quite tasty and as the name of the cookbook I got it from says, very easy and ingredients that I usually have on hand. If you can find roasted peanut oil, it intensifies the flavor but regular peanut oil is fine. I like peanut oil for stir fries. The leftovers are good because unlike a stir fry with veggies, there is nothing to go limp.

And more sauce is always a good idea.

I served with brown rice and the carrot salad.

Garlicky Chicken and Peanut Stir-fry

Source: Deen, Jamie - The Deen Bros. Take It Easy

SERVES 4 TO 6

6 tablespoons creamy peanut butter
1 tablespoon packed dark brown sugar
1½ tablespoons soy sauce
Freshly squeezed juice of 1 lime, plus lime wedges, for serving
½ teaspoon crushed red pepper flakes or to taste
4 boneless skinless chicken breast halves, cut crosswise into 2-inch strips
Salt and freshly ground black pepper to taste
2 tablespoons peanut or vegetable oil
6 tablespoons thinly sliced scallions (white and light green parts)
2 tablespoons finely chopped garlic
2 tablespoons peeled and finely chopped fresh ginger
Cooked rice, for serving

1. Whisk together the peanut butter, brown sugar, soy sauce, lime juice, red pepper flakes, and ½ cup of water in a saucepan over medium-low heat. Cook for 5 to 7 minutes minutes, stirring constantly, until the sauce is smooth and completely warmed through.

2. Season the chicken with salt and pepper. Heat the peanut oil in a very large skillet over medium heat. Cook the chicken, stirring occasionally, for 5 to 7 minutes, or until golden and the juices run clear when the chicken is pricked with a fork. Add the scallions, garlic, and ginger and cook for 1 minute more.

3. Remove the skillet from the heat, pour in the peanut butter mixture, and toss with the chicken. Serve hot with the rice.

Avocado and Carrot Salad with Sesame Dressing

SERVES 4 TO 6

6 tablespoons peanut oil
¼ cup soy sauce
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice
2 avocados, halved, peeled, pitted, and cubed
1 pound carrots, peeled and grated (about 4 cups)
½ cup chopped fresh cilantro

1. To make the dressing: In a small bowl, whisk together the peanut oil, soy sauce, sesame oil, and lime juice.

2. In a large bowl, combine the avocados, carrots, and cilantro. Toss with the dressing before serving.