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Stir Fried Island Chicken/Peanut Garlic Sauce

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Submitted by flozie

YIELD

2 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML PEANUT BUTTER
2 3E+1
TABLESPOONS ML FISH SAUCE
2 3E+1
TABLESPOONS ML CHICKEN BROTH
1 5
TEASPOON ML GARLIC
minced
1 5
TEASPOON ML RED CURRY PASTE *
3 45
TABLESPOONS ML PEANUT OIL
3 15
TEASPOONS ML GARLIC
minced
1 ½ 7.5
TEASPOONS ML GINGER
minced
9 260.1
OUNCES ML/G CHICKEN
diced
1 237
CUP ML CARROTS
chopped
1 237
CUP ML ZUCCHINI
chopped
1 237
1 237
8 1.2E+2
TABLESPOONS ML PEANUTS
chopped
3 45
TABLESPOONS ML CHICKEN BROTH
4 2E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 341g (12.0 oz)
Amount per Serving
Calories 642 67% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 1286mg 54%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 28%
Sugars g
Protein 78g
Vitamin A 219% Vitamin C 32%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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