Saturday, June 19

Thai Peanut Chicken

Here is one of the recipes that many of you asked to see. It finally came up on the menu.
4 boneless chicken breasts cut into thin strips
3 Tablespoons soy sauce
2 Tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 Tablespoons olive oil
3 Tablespoons chopped garlic
1 1/2 Tablespoons chopped fresh ginger
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup dry unsalted peanuts
FREEZER STEP: Cut meat into thin strips, mince garlic, chop ginger, and freeze flat together in a Ziploc bag.
TO PREPRE: In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.Heat oil in skillet or wok over high heat. Add chicken mixture, stirring constantly until chicken is golden in color, about 5 minutes. Reduce heat to medium and add green onions, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently until broccoli is tender and chicken is cooked through. Serve over rice.
TIPS: Stir fry is a quick meal to begin with. It doesn’t take very long to prepare and it doesn't dirty many dishes. I find that by having the meat cut before hand, it makes this a 15 to 20 minute meal to prepare, just about the same amount of time it takes the rice to cook. It’s great for a busy night.
*Recipe from All


  1. Bekki, This looks like a good recipe. I think I'll make it this week. It would work with chicken too.

  2. I mean it would be good with beef too.


I love receiving comments, if you have a question please leave an e-mail address so I can return your question with an answer. Thanks!


Related Posts with Thumbnails