Monday, June 13, 2011

Chicken in Spicy Asian Peanut Sauce


I'm usually not a fan of peanut sauces on savory dishes, but I'm always up for a challenge.  I played around with my favorite Asian flavors and came up with this peanut sauce that really did surprise me by how much I liked it.  We ate it over rice and it was a hit with the family.  Now on to the next culinary challenge....

The Spicy Peanut auce

3 Tbs of soy sauce
3 Tbs of creamy peanut butter
1/2 cup of chicken broth
1 Tbs of brown sugar
1 Tbs of Sesame Oil
2 Tbs of Sriracha (this is a Vietnamese Chili Sauce)
1 Tbs of rice wine vinegar
1 Tbs of Chinese rice wine (or dry sherry can be substituted)

Mix all ingredients well and set aside until later.  (If the peanut does not dissolve, don't worry.  It will dissolve once you add it to the stir fry and gets heated up.)

1 pound of chicken sliced or cubed (I used lean chicken breast, but thigh meat can be substituted)
2 inches of grated ginger
4 cloves of garlic grated
red pepper flakes (to taste)

1-2 bell peppers sliced.  I actually used a bag of frozen bell peppers because that is what I had.  But you can use fresh if you prefer.

1 large bunch of green onions (scallions) both green and white part chopped.

Heat 2Tbs of canola oil in a wok on high heat. Once the oil is very hot, add your sliced chicken.  Stir fry for 2-3 minutes.  Then add your grated ginger, garlic and red pepper flakes to taste.   Stir fry for another 2-3 minutes.

Now add your spicy peanut sauce that you made earlier.  Stir well and allow the sauce to cook for about 5 minutes.

 Add your fresh/frozen bell peppers and your green onions.  Cook for another 3-5 minutes.  If you decide to use frozen you may have to cook it for a little longer. 

Taste for seasoning here.  I thought it need more salt so I added 1 Tbs of fish sauce.  You can also substitute more soy sauce if you like.

 Serves 4-6 people.  Enjoy

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