Prep 10 mins
Cook 10 mins
This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.
- 2 1⁄2 cups 5-minute instant rice
- 4 boneless skinless chicken breast halves
- 2 teaspoons vegetable oil
- 1 tablespoon instant minced garlic
- 1 tablespoon bottled chopped ginger
- 3⁄4 cup chopped green onion
- 1 (8 ounce) cansliced bamboo shoots, drained
- 1⁄3 cup unsalted peanuts, chopped
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
Spicy Peanut Sauce
- 1 1⁄2 tablespoons creamy peanut butter
- 2 tablespoons vegetable oil
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
- 1⁄2 teaspoon dark sesame oil
- 1⁄8 teaspoon ground cayenne pepper, to taste
- Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
- Set aside.
- Bring 2 1/2 cups water to a boil in a 2-qt.
- When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
- Cut the chicken into short strips about 1/2 inch wide.
- Heat the oil in a large nonstick skillet over high heat.
- Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
- Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
- Stir well, then add the peanut sauce and stir well again.
- Cook until heated through, 2 minutes.
- Serve over a bed of the rice.
Very good recipe. I used crunchy peanut butter instead of creamy and left out the sesame oil, but otherwise I followed the recipe closely. Next time, I will add more stir fry veggies.
Good recipe! Added some red pepper flakes to make it a little spicier, which was perfect since we like spicy. I had to sub ground ginger, white onion and left out the peanuts, but had chunky pb. The bamboo shoots really soaked up the juice, so were full of flavor. Delicious! Thanks for posting!
Thanks Chris. This was such a hit with my family--especially my 16-year-old--that they want me to make this every week.