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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Even if you don't regularly eat peanut butter, it's a good pantry staple, as we use it through-out the year.
Stir-fried Sesame Chicken Preparation and cooking time: 30 minutes2 chicken breasts
2 ribs celery
2 carrots
1 onion
2 cloves garlic
2 tsp minced, fresh ginger
2 tsp olive oil
1 tsp sesame oil
1 tbs soy sauce
1 cup (8oz, 240ml) chicken stock
1 tbs cornstarch (corn flour, maizena)
2 tbs sherry
2 tbs peanut butter
2 tbs sesame seeds, toasted
Basmati rice:
1/2 cup Basmati rice
1 tsp butter
1 cup (8oz, 240ml) chicken stock
Slice celery at an angle. Cut carrots into matchsticks. Cut onion into quarters, lengthwise, then slice thinly. Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. Cut chicken into bite-size pieces.
Heat oils in large skillet. Add onion and sauté 3 minutes. Add garlic, ginger, celery, carrot and sauté 5 minutes longer. Remove to a plate. Add chicken to skillet and sauté 5 minutes. Return vegetables to skillet. Add soy sauce, stock, cover and simmer, 5 minutes.
To finish: Dissolve cornstarch in sherry.
Increase heat under skillet. Add peanut butter and stir until dissolved. Add cornstarch and stir until thickened. Add half of the toasted sesame seeds, stir.
Spoon over rice, sprinkle with the remaining sesame seeds and serve.
Basmati Rice:
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water. Cook rice for length of time on package, usually 15 minutes. When done fluff with fork and serve.
To Toast sesame seeds: Put them in a dry, nonstick skillet, over medium-high heat for 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown. Set aside.
Cooking schedule: 30 minutes |
Heat oils in skillet |
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