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Tuesday
Jan292013

Chicken Stir Fry with Spicy Peanut Sauce

Peanut Chicken

This recipe, or a version of it, was the first meal I ever made for my now husband when we were dating. I rarely cooked back then, when I was sharing a closet sized kitchen with two other roommates. Us girls were busy frequenting happy hours and enjoying the post college NYC lifestyle, and that did not leave a lot of time for cooking.

Luckily I was good at searching the internet for recipes and following directions. I came across this recipe and executed it successfully. After all, he is now my husband.

My biggest debate was whether to serve rice.

Yes, it seems obvious that I should have and my friend told me about this easy boil in a bag rice she recently made. But Mr. KMW is half Filipino and I knew Uncle Ben's wouldn't cut it.

I had a memory from when my family moved to Poland. A Filipino family that we knew through my Dad's work was already living in Poland. Well they stopped by our house in NJ before we moved with giant bags of this special rice, we were going to move some of their favorite rice from NJ to Poland for them. Now that is taking your rice seriously. As a side note that's what my family did with the cherries my mom uses in her cherry pie, we take our cherry pie seriously.

Mr. KMW said I made the right decision, he's a rice snob. I now serve this over rice, just not Uncle Ben's.

Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
1 lb boneless chicken breasts, but into bite size pieces
1 red bell pepper, de-seeded and sliced
1 green bell pepper, de-seeded and sliced
1 tablespoon crushed red pepper
1/2 small onion, chopped
2/3 cup peanut butter
1/2 cup water
1/3 cup soy sauce
1-1/2 tablespoons brown sugar
rice, cooked according to package directions

Directions
In a small bowl, whisk together peanut butter, water, soy sauce, brown sugar, garlic and crushed red pepper, set aside.

In a large stove top pan, heat oil over medium high heat. Add garlic, cook for 30 seconds. Add chicken, cook until firm and white, approximately 7 minutes. Add bell peppers and crushed red pepper. Stir around and cook for about 3 to 5 more minutes. 

Add in peanut sauce mixture, reduce heat to medium and cook until sauce is smooth and chicken and veggies are coated. Approxmiately 3 to 5 minutes.

Serve over rice.

 

Reader Comments (2)

This is the kind of dish I could eat all day long. Peanut sauce truly makes everything better!

January 30, 2013 | Unregistered CommenterCookin Canuck

I made this with cashew butter instead of peanut butter because I was out of PB. It was delicious! Thank you!

June 17, 2014 | Unregistered CommenterNeha

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