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Creamy Peanut Chicken with Charred Snow Peas



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Amarante




 
 
    
 

Post Wed, Sep 07 2022, 1:14 pm
This was very good and a simple stir fry. I prefer sugar snap peas to snow peas so I used those but as the notes indicate any comparable veggie can be used - just avoid the ones she specifies as those won't work. Stringbeans or asparagus would be excellent.

Creamy Peanut Chicken with Charred Snow Peas

Excerpt From: Melissa Clark. “Dinner in One

This dish has the same rich, creamy, and gingery notes of cold noodles with peanut sauce, except applied to a chicken and snow pea stir-fry, making it a bit lighter and full of protein. You can use either thigh meat or breast meat here. The thigh is more forgiving, providing a pretty wide margin of error. If you use the breast meat, just keep an eye on it, pulling it off the heat as soon as it’s cooked through; overcooked chicken breast is always dry.

SERVES 4

½ cup creamy or crunchy natural peanut butter (preferably without added sugar)
1 tablespoon toasted sesame oil
1½ tablespoons rice vinegar, divided, plus more for serving
2 teaspoons light or dark brown sugar
2 teaspoons grated fresh ginger
2 garlic cloves, finely grated or minced
2 teaspoons soy sauce
1 teaspoon fish sauce
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
¾ teaspoon kosher salt, plus more to taste
3 tablespoons neutral oil, such as safflower, sunflower, or grapeseed, divided
1 bunch scallions, sliced (white and green parts separated)
5 cups (about 12 ounces) snow peas, trimmed
White rice, for serving
½ cup fresh basil, sliced, for serving

1. In a medium bowl, stir together the peanut butter, sesame oil, 1 tablespoon of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ cup to ½ cup, depending on your peanut butter brand).

2. In a separate medium bowl, toss the chicken with the salt.

3. Heat a large skillet over high heat, then add 2 tablespoons of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl.

4. Add the remaining 1 tablespoon neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes.

5. Turn off the heat and stir in the remaining ½ tablespoon vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed.

6. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.


SWAP IT OUT

You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid.
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