Peanut butter often gets overlooked as stuff you spread on sandwiches but it can go far beyond that.
This was a quick stir fry I did recently on a whim which turned out pretty tasty. It's also a great way to dress up boring chicken breasts and veggies while packing on flavors. Using nuts like cashews gives it an extra dose of flavor.
Try it out for a quick meal. It works well for leftovers too :)
1. Wash your veggies. Chop your carrot, bell pepper and broccoli into roughly 1/2 inch pieces and chop your green onion into 1/4 inch slices.
2. If your chicken breasts are very thick, give them cut to thin them out and then chop the breasts into 1 inch pieces. Dress them up with just a bit of salt and pepper.
3. Heat up a pan with oil over medium heat and then add your chicken. Stir around and cook for a minute or two.
4. Add in your vegetables and fry them for another 5 minutes or so until the chicken gets a nice golden color and the veggies are still slightly crispy.
5. Scoop out the chicken and veggies for just a bit as we work out the sauce.
6. In the same pan you used to cook the chicken and veggies, add a bit more cooking oil and add your minced garlic and ginger.
7. Garlic and ginger can burn easily so stir around frequently for half a minute or so. Then add in your chicken stock to the pan to get out the good flavorful bits on the bottom of the pan.
8. After about a minute, take your peanut butter and stir into the mixture. If you like it really peanut buttery, go for about 4 tbsp but I found 3 good scoops to be about right for me.
9. The sauce will start thickening up after a minute or so. Add in the soy sauce at this point. If you want a spicy kick, add in the Sriracha, with more to taste :)
10. Once the sauce is to your liking, add the chicken and veggies back into the pan and stir around for the last minute along with the chopped green onion.
11. Let the chicken and veggies coat well with the sauce.
12. Serve on a plate with a few sprinkles of red pepper flakes with rice (I recommend brown) on the side. You can also just pour it over the rice for a simple one-dish meal.
Makes for great leftovers too!
This was a quick stir fry I did recently on a whim which turned out pretty tasty. It's also a great way to dress up boring chicken breasts and veggies while packing on flavors. Using nuts like cashews gives it an extra dose of flavor.
Try it out for a quick meal. It works well for leftovers too :)
Peanut Butter Chicken Stir Fry With Veggies
Makes about 2-3 servings
You'll need:
- 2 Chicken Breasts
- 1 Bell Pepper
- 1/2 a Carrot
- 1/2 of a Broccoli head
- 1 Green Onion Stalk
- 1 tsp of minced Ginger
- 1/2 tbsp of minced Garlic
- 1/2 cup of Chicken Stock
- 3 tbsp of Soy Sauce
- 2-4 tbsp of creamy Peanut Butter (depending on how peanut buttery you want it)
- 1/2 cup of roasted Cashews (or Peanuts)
- 1 tbsp of Sriracha (Optional)
- Red Pepper Flakes (Optional)
1. Wash your veggies. Chop your carrot, bell pepper and broccoli into roughly 1/2 inch pieces and chop your green onion into 1/4 inch slices.
2. If your chicken breasts are very thick, give them cut to thin them out and then chop the breasts into 1 inch pieces. Dress them up with just a bit of salt and pepper.
3. Heat up a pan with oil over medium heat and then add your chicken. Stir around and cook for a minute or two.
4. Add in your vegetables and fry them for another 5 minutes or so until the chicken gets a nice golden color and the veggies are still slightly crispy.
5. Scoop out the chicken and veggies for just a bit as we work out the sauce.
6. In the same pan you used to cook the chicken and veggies, add a bit more cooking oil and add your minced garlic and ginger.
7. Garlic and ginger can burn easily so stir around frequently for half a minute or so. Then add in your chicken stock to the pan to get out the good flavorful bits on the bottom of the pan.
8. After about a minute, take your peanut butter and stir into the mixture. If you like it really peanut buttery, go for about 4 tbsp but I found 3 good scoops to be about right for me.
9. The sauce will start thickening up after a minute or so. Add in the soy sauce at this point. If you want a spicy kick, add in the Sriracha, with more to taste :)
10. Once the sauce is to your liking, add the chicken and veggies back into the pan and stir around for the last minute along with the chopped green onion.
11. Let the chicken and veggies coat well with the sauce.
12. Serve on a plate with a few sprinkles of red pepper flakes with rice (I recommend brown) on the side. You can also just pour it over the rice for a simple one-dish meal.
Makes for great leftovers too!
Great tips for chicken leftovers! I'll surely this out and make it spicier. Gotta love spicy dishes.
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