Stir fried island chicken/peanut garlic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Creamy peanut butter |
| 2 | tablespoons | Fish sauce |
| 2 | tablespoons | Chicken stock |
| 3 | tablespoons | Peanut oil |
| 3 | teaspoons | Minced garlic |
| 1½ | teaspoon | Minced fresh ginger |
| 9 | ounces | Boneless chicken,diced |
| 1 | cup | Chopped carrots |
| 1 | cup | Chopped zucchini |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Red curry paste |
| 1 | cup | Chopped yellow summer squas |
| 1 | cup | Bean sprouts |
| 8 | tablespoons | Chopped roasted peanuts |
| 3 | tablespoons | Chicken stock,optional |
| 4 | teaspoons | Chopped fresh coriander |
| ( cilantro ) | ||
Directions
I.E.S.JJGF65A
PHILLY.INQUIRER
FOR THE SAUCE
FOR THE CHICKEN
Put the peanut butter into a blender,and add the fish sauce and stock.Blend well.Add the garlic and curry paste,and blend until smooth.
In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and stir fry a few seconds.Add the chicken.When cooked halfway,add the carrots,and stir fry a minute or two.Continue adding the vegetables,stirring a minute after each one.Stir fry one or two minutes..
Add the peanuts and sauce,and mix well.If the sauce is too thick,add the stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.WE increased the amount of chicken to 12 ounces......