Peanut Chicken Stir fry
This quick dish makes use of cooked chicken and combines the crunch of peanut butter and cabbage with the rich flavours of ginger, garlic and soy sauce. I started by roasting a chicken, stuffed with lemon wedges. I also soaked rice noodles in warm water, per the package directions. This dinner made 4 generous portions.
- Rice noodles, cooked per package directions
- Chicken breast, cooked and chopped (freeze the skin, bits and bones to make soup)
- 1 package frozen vegetables
- ½ cup each: frozen corn & peas
- 2 Tbs brown sugar, unpacked
- ½ cup chicken broth, low sodium
- 1/3 cup soy sauce, low sodium
- 1 Tbs cornstarch
- 1 tsp ground ginger or Chinese 5-spice
- ¼ cup natural crunchy Peanut Butter
- hot pepper sauce, to taste
- 1 small cabbage, shredded (or 1 bag of coleslaw mix)
- 1 medium carrot, raw, shredded
- handful of peanuts, dry-roasted and chopped as garnish
- To start, mix the sugar, cornstarch, spices, chicken broth, peanut butter and soy sauce. Add some hot sauce to taste and give it a good mix. Meanwhile, in a large skillet over med-high, heat through the chicken and toss with 1 teaspoon of sesame oil. Add the vegetables, and minced garlic if desired, until cooked through. This should only take a few minutes.
- Pour the sauce over the mixture and bring to a boil. Stir to toss, then add the cabbage, carrot, peas and corn. Cook 2-3 minutes more. Serve over rice noodles and sprinkle with peanuts to garnish.
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