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 |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Red curry paste |
| 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 | 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......
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini