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.
- 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
- 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.
- 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.