
Lovers of peanut sauce rejoice I think I have finally found a recipe worth keeping. It tastes like the peanut sauce I have only been able to find in Asian supermarkets that I can never read the ingredients on. Don’t panic if you don’t have much time for marinating but you should aim for at least 20 minutes at the minimum. Next time I make this recipe I think I am going to add some ginger and honey to the marinade. Best served with a nice fluffy rice. Enjoy.
Ingredients
Marinade
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 cup peanut butter, creamy
- 1/4 cup water, hot from the tap
- 1/2 teaspoon garlic powder
- 2 tablespoons vinegar, distilled
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil (for cooking chicken)
Vegetables
- 1 tablespoon olive oil
- 1/2 cup onion, sliced
- 1 cup broccoli spear
- 1/2 cup carrot, julienned
- 1 cup snow peas (or sugar snap)
Sauce
- 1/3 cup peanut butter, creamy
- 1/3 cup water, hot from the tap
- 1 tablespoon soy sauce
- 2 tablespoons vinegar, distilled
- 1/4 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon black pepper, freshly ground
Directions
- Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
- While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
- Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
- Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
- Return cooked chicken to pan and toss with vegetables.
- Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
- Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
- Serve over rice or rice noodles.