Description
The best stir-fry ever!
Ingredients
- FOR THE SAUCE:
- 2 Tablespoons Fresh Ginger, Peeled
- 2 cloves Garlic, Peeled
- ½ cups Creamy Natural Peanut Butter
- 3 Tablespoons Low-Sodium Tamari Or Soy Sauce
- 1 Lime, Zest And Juice
- 1 teaspoon Brown Sugar Or Molasses
- 1 dash Crushed Red Pepper Flakes
- ½ cups Low Sodium Chicken Broth Or Water, Or More If Needed
- FOR THE CHICKEN & VEGGIES:
- 2 Tablespoons Peanut Oil
- 1-½ pound Boneless, Skinless Chicken Breast, Cubed
- 1 Tablespoon Crushed Sichuan Peppercorns Or Crushed Red Pepper Flakes
- 5 whole Dried Thai Chilies, Chopped (optional)
- 3 cups Vegetables, Chopped (bell Pepper Strips, Broccoli, Sugar Snap Peas, Zucchini)
- FOR SERVING:
- 2 cups Cooked Rice Noodles Or Rice, Amount As Desired For Serving
- Green Onions, Dry Roasted Peanuts, Cilantro (for Garnish)
Preparation
1. Combine sauce ingredients in a blender and puree until smooth. Taste and adjust seasoning or liquid, if necessary. Set aside.
2. Heat oil to medium high in a wok or large skillet. Add cubed chicken and saute 2-3 minutes, until it’s starting to brown. Add pepper flakes and Thai chilies and saute for 30 seconds. Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes. Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently.
3. Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.
