Sunday, March 14, 2010

Spicy Peanut Chicken

2 C brown jasmin rice made to package directions

3 tablespoons olive oil
2 pounds  skinless chicken breast, diced into small bite-sized pieces
1 red bell pepper, sliced
Salt and pepper
1 inch ginger root, sliced into thin rounds
1/2 T garlic powder
1/2  cup creamy peanut butter
1/2 cup Tamari sauce
3/4 cup chicken stock
1/2 C Central Market Thai chili garlic jelly
2 teaspoons toasted sesame oil
1 T fresh cilantro
steamed vegetables
1 cup salted cashews

Start brownrice and 10 minutes before it is done begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili jelly ,sesame oil and stir to combine into sauce. Add chicken and peppers back to pan and turn to coat in sauce. Serve over rice with steamed vegetables. Top with cashews.

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