“Do this”
That was my mom’s demand as she handed me a small take-out souffle cup of her Thai salad dressing. After tasting it I realize why she was in ever-so-desperate need of that dressing. It was peanut-y, enriched with a deep sesame flavor, yet still had tang. So I did a little research, talked to a few chefs, and wrote down what could possibly be in this tiny sample of dressing. Then that’s when it hit me.
Thai Chicken Peanut Stir-fry.
The more I thought about it, the more I needed it. So here you go. A few test rounds for the perfect peanut sauce, several army crawls under the kitchen table chasing rolling peanuts, and a plentiful amount of stir-fry later and I have for you my light edition of Thai Chicken Peanut Stir-fry.
Btw, how much stir-fry is too much stir-fry? I don’t think I want to know.
- 1 T. natural creamy peanut butter
- 1 T. light soy sauce
- 1 T. light or regular brown sugar
- 1 T. sesame oil
- water as needed
- 1 lb. cubed chicken breast (about 3-4 breasts)
- 1 red bell pepper - cut into thin strips
- 1/2 c. carrots - cut julienne*
- 1 t. minced garlic (about 2 cloves)
- 1 t. minced ginger
- 1/4 c. vegetable oil
- 1 c. cooked brown rice
- sesame seeds
- scallions
- peanuts
- Whisk the peanut butter, soy sauce, sugar, and oil together until a creamy sauce forms. Add water, a teaspoon at a time, to thin as desired.
- Set aside
- In a large saute pan or wok, heat the oil over medium heat.
- Once hot, stir in the garlic and ginger for about 10-15 seconds. You don't want the garlic to burn!
- Add the chicken and cook until no longer pink, about 3-4 minutes.
- Add the peppers and carrots. Stir and cook until tender, about 5 minutes (you still want a little crunch).
- Add the sauce and toss until everything is fully combined. If available, squeeze the juice of 1/2 an orange or lime to enhance the flavor.
- Serve over brown rice and garnish as desired.
- Pre-cut julienne carrots are sold at the grocery store - very convenient!
- Add red pepper flakes to the sauce for heat.
- The easiest way to mince the ginger is to zest with zester.
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