Chicken Stir-Fry with Thai Peanut Sauce Tarifi

Malzemeler

• 1 cup hot water, divided0.66666668653488 cup creamy, low-salt peanut butter0.25 cup brown sugar2 tablespoons low-sodium soy sauce2 tablespoons rice vinegar1 tablespoon red curry paste, or more to taste0.25 cup canola oil, divided1.5 pounds boneless chicken breasts, cut into 1/2-inch cubes1 tablespoon minced fresh ginger1 tablespoon minced garlic, or more to taste1 cup broccoli florets1 large carrot, cut into thick strips0.5 cup halved green beans1 small onion, sliced0.5 cup sliced zucchini0.5 sweet red pepper, thinly sliced3 scallions, sliced0.5 cup unsalted, dry-roasted peanuts, divided0.5 cup chopped fresh cilantro, divided1 lime, cut into wedges1 pinch red pepper flakes, or to taste

Hazırlanışı

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

Paylaş