This is so yummy! Seth doesn't like sweet dinner entrees, and he loves this one. I don't like spicy dishes, and I loved it! It is not sweet or spicy, just peanuty and fresh! Serve over white or jasmine rice.
Some tips: I also add peanuts to give it a crunch, and if you want more sauce to cover your rice, add more (up to double) the chicken broth. I have also tried adding broccoli and cashews instead of peanuts, and that is really yummy too! Pita bread is also very yummy alongside this dish!
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
1 Tbsp. wok or peanut oil
1 lb. chopped chicken
1 med. red bell pepper, chopped
1 1/2 c. chicken broth
2 tsp. soy sauce
3 Tbsp. peanut butter
1 clove garlic, minced
1/4 tsp. ground cayenne pepper
1 piece fresh ginger root chopped
1 Tbsp. cornstarch
1 bunch green onions - chopped
1 bunch cilantro - chopped
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, peanut butter and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Garnish with reserved green onions and cilantro to serve.
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