Our family loves the interesting combination of sweet and picant flavors that are characteristic of some Asian foods, such as this one.
Yield: 8 servings
- 1/4 C. (65 ml) peanut butter
- 1/4 C. (65 ml) soy sauce
- 2/3 C. (160 ml) fresh lime juice (about 4 limes)
- 1 C. (250 ml) chicken broth
- 1/4 C. (60 g) sugar
- 1/2 C. (125 ml) coconut milk (or soak 1/2 C. grated, unsweetened coconut in 1/2 C. milk)
- 6 T. cornstarch (divided)
- 1/4 C. (65 ml) water
- 6 chicken cutlets (1.5-2 lbs.), cut into 1-inch (2.5 cm.) pieces
- 3/4 tsp. salt
- 1-2 small, hot chiles, thinly sliced (remove seeds for less heat)
- 2-3 T. chopped, fresh ginger or 1-2 tsp. powdered ginger
- 2 cloves garlic
- 3-6 T. vegetable oil
- 3-4 C. (500 g) snow peas or blanched fresh green beans
- 3-4 C. broccoli or cauliflower florets
1. Combine peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk in a small bowl; set aside.
2. In a separate bowl, combine 4 T. cornstarch and water.
3. In a large, flat dish, combine chicken pieces, 2 T. cornstarch and next 4 ingredients. Heat a little oil in a large skillet over medium heat and cook the chicken in batches, so as not to crowd the pan, setting each batch aside until all is browned.
4. Add 1 T. oil to the skillet and stir-fry the snow peas (or beans) until crisp ten- der. Add to browned chicken.
5. Add 1 T. oil and stir-fry broccoli or cauliflower until crisp tender. Add to chicken and peas/beans.
6. Combine peanut sauce mixture and cornstarch mixture. Heat in skillet until it comes to a boil; add chicken and veggies to the sauce and heat through. Serve over white steamed rice.
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