{"id":38490,"date":"2013-10-13T15:11:24","date_gmt":"2013-10-13T19:11:24","guid":{"rendered":"http:\/\/food2please.com\/?p=38490"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"chicken-stir-fry-with-spicy-peanut-sauce","status":"publish","type":"post","link":"https:\/\/food2please.com\/chicken-stir-fry-with-spicy-peanut-sauce\/","title":{"rendered":"Stir Fry Chicken with Spicy Peanut Sauce"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/food2please.com\/files\/2013\/02\/d525cd90fb25efda0d6fcb4db0ca8fb5.jpg\"><\/p>\n<p>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&#8217;t panic if you don&#8217;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.<br \/>\n<div id=\"pressrelease-link-38490\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38490, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38490\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38490\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"><\/p>\n<h3>Ingredients<\/h3>\n<h5>Marinade<\/h5>\n<ul>\n<li>1 tablespoon soy sauce<\/li>\n<li>1\/4 teaspoon sesame oil<\/li>\n<li>1\/4 cup peanut butter, creamy<\/li>\n<li>1\/4 cup water, hot from the tap<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>2 tablespoons vinegar, distilled<\/li>\n<li>2 boneless skinless chicken breasts, thinly sliced<\/li>\n<li>1 tablespoon olive oil (for cooking chicken)<\/li>\n<\/ul>\n<h5>Vegetables<\/h5>\n<ul>\n<li>1 tablespoon olive oil<\/li>\n<li>1\/2 cup onion, sliced<\/li>\n<li>1 cup broccoli spear<\/li>\n<li>1\/2 cup carrot, julienned<\/li>\n<li>1 cup snow peas (or sugar snap)<\/li>\n<\/ul>\n<h5>Sauce<\/h5>\n<ul>\n<li>1\/3 cup peanut butter, creamy<\/li>\n<li>1\/3 cup water, hot from the tap<\/li>\n<li>1 tablespoon soy sauce<\/li>\n<li>2 tablespoons vinegar, distilled<\/li>\n<li>1\/4 teaspoon sesame oil<\/li>\n<li>1 teaspoon garlic powder<\/li>\n<li>1\/2 teaspoon cayenne pepper (or to taste)<\/li>\n<li>1\/4 teaspoon black pepper, freshly ground<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.<\/li>\n<li>While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.<\/li>\n<li>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.<\/li>\n<li>Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.<\/li>\n<li>Return cooked chicken to pan and toss with vegetables.<\/li>\n<li>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.<\/li>\n<li>Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.<\/li>\n<li>Serve over rice or rice noodles.<\/li>\n<\/ol>\n<p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t panic if you don&#8217;t have much time for marinating but you should aim for at &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/food2please.com\/chicken-stir-fry-with-spicy-peanut-sauce\/\"> <span class=\"screen-reader-text\">Stir Fry Chicken with Spicy Peanut Sauce<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38490"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38490"}],"version-history":[{"count":2,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38490\/revisions"}],"predecessor-version":[{"id":38933,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38490\/revisions\/38933"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}