Sunday, March 28, 2010


Stir-fry's are my meal of choice at school. They are so easy to throw together and generally I can just use whatever I have in my fridge. I like to make my own curries and today I was thinking about my favourite peanut chicken from Thai Island and I decided to make a peanut stir-fry. Today's stir-fry consisted of celery, red pepper, cauliflower, carrots and pineapple, but you honestly could put whatever you like into them: mushrooms, snow peas are great, broccoli, Japanese eggplant, bok choy,  scallions etc. Here is the recipe - try it out!

Peanut Stir-Fry (serves 2)

- 2 chicken breasts
- 4 garlic cloves
- 2 tbsp fresh chopped ginger
- 1/4 cup onion (any colour will do) 
- 1 cup (or more) vegetables of choice! 
- 3 large tbsp crunchy peanut butter
- 3 tbsp soy sauce
- 2 tbsp white wine vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tsp cayenne pepper 
- 1/2 cup of water (or chicken stock)
- 3 tbsp oil (olive or canola, doesn't matter) 
- 3 tbsp yellow curry powder (optional) 

- Cut chicken into cubes 
- Chop vegetables into bite size pieces
- In a wok, on medium heat saute garlic, ginger and onions in olive oil
- Add chicken to mixture once garlic, ginger and onions are soft
- Add curry powder and cook until chicken is cooked through
- Remove mixture from wok into a side bowl
- Add soy sauce, white wine vinegar, sesame oil, brown sugar, cayenne pepper, water and peanut butter to wok
- Wish together until the liquid looks smooth
- Turn heat to medium high and add vegetables into the wok
- Cook for around five minutes or until vegetables are tender
- Add chicken back in to reheat for 1-2 minutes
- Remove from wok and serve over jasmine rice (even without the rice it is delicious on its own)


Note: A wok is a round bottomed cooking vessel which originated in China and they are generally used for stir-frying. You can buy a WOK at any kitchen store, but we got ours at IKEA for only 8 bucks and it is perfect!

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