Stir Fried Island Chicken/Peanut Garlic Sauce
Submitted by flozie
Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
30 minClose your eyes, take a bite, and you’re somewhere warm with salt air and palm trees.
This island-inspired stir-fry coats diced chicken and a rainbow of vegetables in a peanut sauce that’s blended smooth with fish sauce, red curry paste, garlic, and chicken stock.
Carrots, zucchini, yellow squash, and bean sprouts go into the wok one by one, building layers of color and crunch before the sauce and a generous handful of chopped peanuts bring it all together.
Finished with fresh coriander, it’s the kind of meal that makes a Tuesday night feel like a beach vacation.
Chef Tips
- Blend the sauce first so it’s ready when the wok is hot. Once you start stir-frying, everything moves fast.
- Add the vegetables in order of density. Carrots go first because they need the most time. Bean sprouts go last because they need almost none.
- If the sauce gets too thick, splash in a bit of chicken stock to loosen it up. You want it to coat the ingredients, not clump.
- Use natural peanut butter for the best flavor. The kind with just peanuts and salt blends smoother and tastes nuttier than the sweetened stuff.
Ingredients
Directions
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.
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