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Stir Fried Island Chicken/Peanut Garlic Sauce

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 teaspoons peanut butter
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2 tablespoons fish sauce
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2 tablespoons chicken broth
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1 teaspoon garlic
minced
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1 teaspoon red curry paste
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3 tablespoons peanut oil
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3 teaspoons garlic
minced
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1 ½ teaspoons ginger
minced
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9 ounces chicken
diced
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1 cup carrots
chopped
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1 cup zucchini
chopped
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1 cup yellow summer squash
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1 cup mung bean sprouts
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8 tablespoons peanuts
chopped
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3 tablespoons chicken broth
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4 teaspoons coriander
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Ingredients

Amount Measure Ingredient Features
1E+1 ml peanut butter
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3E+1 ml fish sauce
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3E+1 ml chicken broth
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5 ml garlic
minced
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5 ml red curry paste
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45 ml peanut oil
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15 ml garlic
minced
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7.5 ml ginger
minced
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260.1 ml/g chicken
diced
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237 ml carrots
chopped
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237 ml zucchini
chopped
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237 ml yellow summer squash
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237 ml mung bean sprouts
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1.2E+2 ml peanuts
chopped
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45 ml chicken broth
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2E+1 ml coriander
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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 64267% 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?
 

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