Stir Fried Chicken with Peanuts Time: 30 minutes
2 chicken breasts, boneless, skinless
2 stalks celery
1/2 red or green pepper
2 carrots
1 bunch green onions
3 slices ginger, peeled
3 cloves, garlic
1/2 cup unsalted peanuts (if all you have is salted - just rinse them off)
1/2 cup chicken stock
2 tbs soy sauce
1 tbs sesame oil
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour)
Cut chicken into bite size pieces. Cut celery into 1/4 inch slices and green onion into 1 inch pieces. Cut the pepper and the carrots into sticks 1/4 inch by 2 inch. Mince the garlic and the ginger. Dissolve the cornstarch in the soy sauce and set aside. Now you are ready to cook. In large skillet or wok heat half of both oils over medium-high heat. Add celery, onion, pepper and carrot and stir fry 3 minutes. Add garlic and ginger and stir-fry 1 minute 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 peanuts and chicken stock. Bring to a boil. Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened. Reduce heat, cover and simmer for 3 - 5 minutes longer, until the vegetables are just tender - but not over done. Serve over rice.
Brown Rice Time - 20 minutes or whatever your package says
3/4 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like
brown Basmati and cooks in 15 minutes.
1 1/2 cups water or chicken stock (or half each) or whatever your rice calls for
Cook rice according to package instructions. Fluff and serve.
Cooking for Two? Or more?
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