Latest Menu Blend Chicken Stir-Fry with Thai Peanut Sauce

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Chicken Stir-Fry with Thai Peanut Sauce

"This made-from-scratch peanut sauce is thick, wealthy, and highly spiced. Serve over rice noodles or steamed jasmine or brown rice with a candy-and-bitter cucumber salad for a fresh aspect dish that complements the peanut sauce."

Ingredients :

2/3 cup creamy, low-salt peanut butter
1 cup hot water, divided
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon crimson curry paste, or extra to flavor
1/four cup canola oil, divided
1 half of kilos boneless chicken breasts, reduce into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or extra to taste
1 cup broccoli florets
1 big carrot, cut into thick strips
1/2 cup halved green beans
half of cup sliced zucchini
1 small onion, sliced
1/2 sweet crimson pepper, thinly sliced
three scallions, sliced
half of cup unsalted, dry-roasted peanuts, divided
half cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch crimson pepper flakes, or to taste (elective)

Instructions :

Prep : 40M	Cook : 6M	Ready in : 55M

Whisk peanut butter, 1/three cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste collectively in a bowl. Set peanut sauce apart.
Heat 2 tablespoons oil in a deep skillet or massive wok over medium-high warmness. Add bird, ginger, and garlic. Saute, stirring constantly, until fowl is no longer red in the center and juices run clear, five to 7 mins. Remove hen from skillet and set apart.
Pour 2/3 cup warm water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
Add 1 tablespoon oil to skillet. Add zucchini, onion, and crimson pepper; stir-fry for four minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add last oil, if needed. Continue cooking till veggies are soft but still crisp, 3 to five mins greater. Reduce warmness to medium-low.
Return cooked fowl to skillet. Add peanut sauce, scallions, 1/three cup peanuts, and 1/three cup cilantro. Stir thoroughly and warmth through, 1 to a few mins. Add reserved steaming liquid to skinny sauce, if important.
Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with crimson pepper flakes.

Notes :

Use coconut oil in area of canola, in case you decide on.

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