Friday, September 24, 2010

Peanut Butter Chicken Stir Fry

It may seem a little odd to some to cook with peanut butter, but if you like peanut butter you'll like this recipe!
  • Boneless skinless chicken breast
  • 1 medium onion
  • 2 cloves garlic
  • ! cup broccoli flowerets
  • 1 cup cauliflower flowerets
  • 1 stalk celery
  • 2 carrots
  • 3 green onions
  • 1/4 cup creamy peanut butter
  • 1 tablespoon sherry
  • 1 to 2 tablespoons soy sauce
  • 1/2 teaspoon sesame seed oil
  • 2 tablespoons peanut oil
Cut up chicken into bite sized pieces. Thinly slice carrots and celery (on an angle). Cut green onions into one-inch pieces, tops and all. Halve onion, dice one half and cut other half into chunks. Place peanut butter into bowl; add soy sauce and sesame seed oil. Stir peanut butter until smooth, adding water if necessary.

Heat wok. Add 1-tablespoon peanut oil. When oil is hot add diced onion and chicken. Chow (the Chinese term for stir fry) the chicken and onions for a minute, add garlic and sherry. Cook until chicken is done. Remove chicken from wok. Let wok reheat; add the rest of the peanut oil. When hot, put all the vegetables into the wok and chow for 2-3 minutes. When vegetables are warmed through, add cooked chicken and cover wok. Let cook for 1-2 minutes. Remove lid, add peanut butter mixture and mix it in well,covering all the vegetables and chicken. Add a little water to the wok if peanut butter sauce is too thick. This can be served over oriental noodles or rice.

There are variations galore on this recipe. It's good with mushrooms instead of or in addition to chicken. The peanut butter sauce does tend to go with chicken better than beef or pork. And if you like it hot and spicy, add a diced jalapeno or red pepper flakes to the vegetables while cooking.
My Zimbio