Stir Fried Island Chicken/Peanut Garlic Sauce
Yield
2 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
peanut butter
|
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
chicken broth
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
red curry paste
|
*
|
| 3 | tablespoons |
peanut oil
|
|
| 3 | teaspoons |
garlic
minced |
|
| 1 ½ | teaspoons |
ginger
minced |
|
| 9 | ounces |
chicken
diced |
|
| 1 | cup |
carrots
chopped |
|
| 1 | cup |
zucchini
chopped |
|
| 1 | cup |
yellow summer squash
|
*
|
| 1 | cup |
mung bean sprouts
|
|
| 8 | tablespoons |
peanuts
chopped |
|
| 3 | tablespoons |
chicken broth
|
|
| 4 | teaspoons |
coriander
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
peanut butter
|
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
chicken broth
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
red curry paste
|
*
|
| 45 | ml |
peanut oil
|
|
| 15 | ml |
garlic
minced |
|
| 7.5 | ml |
ginger
minced |
|
| 260.1 | ml/g |
chicken
diced |
|
| 237 | ml |
carrots
chopped |
|
| 237 | ml |
zucchini
chopped |
|
| 237 | ml |
yellow summer squash
|
*
|
| 237 | ml |
mung bean sprouts
|
|
| 1.2E+2 | ml |
peanuts
chopped |
|
| 45 | ml |
chicken broth
|
|
| 2E+1 | ml |
coriander
|
|
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.
