Just Another Stir Fry
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 dried chilies
- 29.58 ml vegetable oil
- 453.59 g boneless skinless chicken thighs
- 1 red bell pepper
- 1 green bell pepper
- 170.09 g button mushrooms
- 113.39 g carrots
- 78.78 ml peanuts, roasted
- 113.39 g stir-fry sauce (I use Kikkumen)
- 59.14 ml soy sauce
- 29.58 ml creamy peanut butter
- 2.46 ml ground ginger
- 2.46 ml sate seasoning (optional)
directions
- Prepare ingedients: Wash, de-seed, and slice bell peppers; cube chicken into 1" pieces; wipe off and slice or chunk mushrooms; wash carrot and slice into matchsticks; in a small bowl, mix stir fry sauce, soy sauce (you can use mushroom soy sauce, or even hoisin sauce) peanut butter, ground ginger, and sate seasoning (I get mine from Penzey's)-- Put chicken in one bowl and veggies in another-- in a small bowl, have the peanuts ready.
- In a wok, heat oil and chili peppers; this will bring out the aroma and flavor the oil without burning the peppers-- the flavored oil helps spice the chicken; remove when they get a little too dark.
- When oil is barely smoking, stir fry chicken quickly until half way done.
- Add veggies all at once.
- Stir fry until peppers and carrots are tender-crisp; add the peanuts.
- Stir fry for 2-3 minutes more.
- Add sauce mixture and stir constantly until it is thickened and glossy.
- Remove from heat and serve immediately.
- Pick a bed for your stir fry (not included in ingredients; these are just suggestions): fresh cooked rice, fried rice, fresh spinach, udon, ramen or, for the adventurous, sprouts.
- Sides can include: fried rice, chilled pickled carrots, steamed peas, or anything your heart desires.
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RECIPE SUBMITTED BY
Annie H
Lawrence, KS
I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.