Recipe by Engineer in the Kitchen
Impress people with this recipe.
Top Review by SheCooksToConquer
This recipe had such promise and turned out so ... terrible. What a disappointment! I followed it to the letter, but all the while I kept saying to myself, "Isn't 7 tablespoons of soy going to be wayyyy too salty?," and "shouldn't I stir-fry the veggies by themselves, otherwise they'll never cook right"? I should have listened to myself. It was too salty, and way too dry. When I poured the sauce into the wok, I still had to add almost a cup of water over the cooking period in order for the broccoli to cook. DH said he didn't even know it had peanut butter in it, couldn't taste it at all. Sorry, this one is NOT going to be a repeat for us.
- 7 tablespoons soy sauce
- 4 tablespoons creamy peanut butter
- 5 teaspoons white wine vinegar or 5 teaspoons rice vinegar
- 1⁄2 teaspoon cayenne pepper
- 3 tablespoons olive oil or 3 tablespoons peanut oil
- 4 boneless skinless chicken breast halves, cut into thin strips
- 3 tablespoons minced garlic
- 1 1⁄2 tablespoons chopped fresh gingerroot
- 3⁄4 cup chopped green onion
- 4 cups broccoli florets
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1⁄3 cup dry-roasted unsalted peanuts
- curry powder (optional)
Directions See How It's Made
- In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
- Serve over rice or rice noodles.