Saturday, February 6, 2010

Peanut Chicken Stir-Fry

A quick and easy dinner recipe... so good that DH wanted to eat leftovers the following day and I can never get him to eat the same thing 2 nights in a row!

Recipe from Chicken Easy
Serves 4, Serve over rice

  2 tbsp peanut oil
  1 garlic clove
  3 scallions, trimmed and sliced
  4 skinless, boneless chicken breasts, cut into bite-sized chunks
  1tbsp grated fresh ginger (I omitted because I forgot to pick some up at the grocery store)
  1/2 tsp chili powder (more, to taste)
  6 oz sugar snap peas, trimmed (use fresh)
  4.5 oz  baby corn cobs (I used an entire can)
  2 tbsp smooth peanut butter
  1 tbsp light soy sauce
  Heat oil in wok or large skillet.  Add garlic and scallions and stir-fry over medium-high heat for 1 minute.  Add the chicken, ginger, and chili powder and stir-fry for 4 minutes.  Add the sugar sneap peas and baby corn cobs and cook for 2 minutes.  In a bowl, mix together the peanut butter and soy sauce, then add to the wok.  Stir-fry another minute.  Remove from heat and serve over a bed of rice, or plain if you are watching your carbs :)



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