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Menu Plan for Winter II: Week 7, Wednesday

Stir-Fried Chicken with Peanuts
Basmati Rice

Cooking time: 25 minutes for menu           Cooking schedule: see below for instructions

         Nuts and legumes are good for us, and I try to work them into the menus when I can.  Besides, I love them. A bit of peanut butter adds to the flavor as well.

Stir-Fried Chicken with Broccoli and Peanuts

Total time: 25 minutes
    Peanuts may not be as traditional with stir-fries as almonds or cashews, but they add a flavor a bit like sesame seeds, especially when combined with peanut butter - probably more Indian or Thai than Chinese.

 Ingredients: 

• 2 chicken breasts, boneless, skinless
• 1 onion
• 2 cloves garlic
• 1 rib celery   optional
• 1/2 head of broccoli
• 1 carrot
• 3 slices ginger, peeled
• 1/2 cup unsalted peanuts (if all you have is salted - just rinse them off)
• 1/2 cup (4oz, 120ml) chicken stock
• 2 tbs sherry
• 1 tbs peanut butter
• 1 tbs soy sauce
• 2 tsp sesame oil
• 2 tsp olive oil
• 2 tsp cornstarch (maizena, corn flour)
• Basmati Rice: 
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Basmati Rice:
• Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock or water and thyme. 
• Cook rice for length of time on package.  When done fluff with fork and serve.
• Stir-Fry:
• Cut chicken into bite size pieces. 
• Cut the broccoli into small florets with a bit of stem. 
• Chop the onion. 
• Cut celery into 1/4 inch slices. 
• Cut the carrot into sticks 1/4 inch by 2 inch. 
• Mince the garlic and the ginger. 
• Dissolve the cornstarch in the soy sauce and set aside. 
• In large skillet or wok heat half of both oils over medium-high heat. 
• Add celery, onion, carrot and stir fry 3 minutes. 
• Add garlic, ginger, broccoli and stir-fry 2 minutes more. 
• Transfer vegetables to a plate. 
• Add the rest of the oils to the skillet along with the chicken.  Stir fry 3 minutes. 
• Return the vegetables to the pan and add the chicken stock, sherry and peanut butter. 
• Bring to a boil.  Reduce heat, cover and simmer for 3 - 5 minutes longer, until the vegetables are just tender - but not over done.
• Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened. 
• Stir in the peanuts.  
• Serve over rice.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid Melt butter in saucepan Add rice, sauté Add stock, cover, cook Chop onion Slice celery, if using Cut carrots Cut broccoli into florets Mince ginger, garlic

Cut chicken Stir-fry onion, celery, carrot in half of oils Dissolve cornstarch in soy sauce Add ginger, garlic, broccoli, stir-fry Remove vegetables Add oils, chicken, stir-fry Check rice, if done, remove from heat Return vegetables to skillet Add stock, sherry, peanut butter, cover, simmer Add cornstarch, stir until thick and clear Stir in peanuts Fluff rice, serve

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By Katie Zeller

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