Easythaichickenstirfrywithpeanutsauce Recipes

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Steps:

• In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
• FYI: At this point the thick peanut sauce makes a great dipping sauce!
• Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
• Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
• Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
• Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
• Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

Steps:

• Thinly slice the beef across the grain into strips: easier if the beef is partially frozen.
• Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl.
• Add beef strips, tossing to coat.
• Let stand at room temperature for 30 minutes to marinate.
• Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside.
• Heat the oil in a wok or large skillet over medium-high heat.
• Stir-fry the garlic in hot oil for 15 seconds.
• Add carrots, stir-fry for 3 minutes.
• Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
• Remove from wok.
• Add half of the beef to the hot wok or skillet.
• Stir-fry for 2 to 3 minutes or to desired doneness.
• Remove beef from wok and set aside.
• Stir-fry remaining beef.
• Return all beef to wok.
• Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly.
• Stir in vegetables and heat them through.
• Mix in the peanuts.
• Serve beef and vegetables over hot cooked rice.

Steps:

• Heat pan and add sweet chilli sauce, hoisin sauce, soy sauce and chilli flakes and stir well.
• When the sauce begins to bubble, add the chicken fillets and stir to combine, Cook for 2 minutes.
• Add the vegetables and stir-Fry.
• Cover and cook for another 3 minutes, stirring regularly.
• Serve over rice.

Steps:

• Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.

Steps:

• Cut chicken into bite size pieces.
• Combine 3 tablespoons of the soy sauce, garlic, and sambal oelek.
• Marinate the chicken for 15 minutes in this mixture.
• Combine peanut butter, brown sugar, and remaining tablespoon soy sauce and set aside.
• Heat the oil in a wok and stir-fry the chicken until no longer pink.
• Add onion and peppers; stir-fry a few more minutes until veggies are tender but still crisp.
• Add cabbage and peanut sauce.
• Reduce heat, cover and simmer until cabbage is slightly cooked, about 2 minutes.
• Sprinkle the peanuts on top. Whether the peanuts are salted or not is up to you.
• Serve over rice.

Steps:

• In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Steps:

• Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
• Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
• Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
• Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
• Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
• To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.