Sunday, April 26, 2015

Thai Peanut Chicken

Weston and Megan, thanks for a delicious dinner today! I'm writing it down so we can have it ourselves sometime.

I forgot we were out of broccoli and carrots when I made this, but it was still delicious!
Thai Peanut Chicken

1/4 cup water
3 tablespoons creamy peanut butter (Wayne thought it needed a bit more.)
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoons brown sugar
1 teaspoon cornstarch
1 teaspoon grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon oil
2 cloves garlic
1 pound chicken breasts, cut into 1/4" slices
broccoli, carrots, onions, celery, assorted Oriental vegetables
1/4 cup peanuts, chopped
hot cooked rice

Combine first nine ingredients and set aside for sauce. Heat oil in wok and cook garlic for two minutes. Add chicken and cook through; remove. Cook vegetables until tender, then add chicken and sauce to pot. Heat through. Top with peanuts and serve over rice.

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