Curry Chicken Stir-Fry with Peanut Sauce
The fresh broccoli, red bell pepper, and match-stick carrot pieces provide a treat for the eyes as well as the palate. The peanut sauce is easy and quick to make; tweak our recipe to balance the salty, sweet, spicy, creamy flavors for your personal taste preferences.
3 cups long-cooking brown rice - cook according to package directions. Simmer while you prepare the stir-fry.
For the stir-fry:
2 tablespoons canola or olive oil
1 tablespoon red or green Thai Kitchen curry paste - hot or mild, to taste
1 tablespoon grated fresh ginger
1 red onion, diced
4 garlic cloves, minced
2 - 3 cups uncooked chicken pieces, bite-sized (take proper handling precautions)
2 cups broccoli florets, thoroughly washed
1 large red bell pepper, cored and thinly sliced
2 medium carrots, pared and cut into matchsticks
1 - 2 cups thinly shredded cabbage
For the peanut sauce combine in saucepan:
1 1/2 cups chicken broth
4-5 tablespoons smooth natural peanut butter
1 tablespoon soy sauce
Juice from one fresh lime
Pinch of spicy red pepper flakes (optional)
Toppings:
1/2 cup chopped cilantro
1/2 cup chopped dry-roasted peanuts
Directions:
1. Thirty minutes before rice is done, heat the oil in a wok (or large deep sided skillet) over medium-high heat; stir in the curry paste and ginger - cook for 1-2 minutes to infuse the oil. Add the onion and cook for 5 minutes, until softened.
2. Add the garlic and chicken and stir-fry briefly until chicken starts to turn a bit golden. Stir in the veggies.
3. After a minute or two, add the peanut sauce and continue to stir and cook until the chicken is done and the veggies are tender-crisp.
4. Fluff the rice. Serve stir-fry over the rice. Garnish with cilantro and chopped peanuts.
Serves 6
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