Chicken Stir-Fry With Spicy Peanut Sauce

Submitted by MarthaStewartWanabe

"If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats)."

 

• Ready In: 40mins
• Ingredients: 21
• Serves: 3-4

ingredients

• Marinade

• 1 tablespoon soy sauce
• 1⁄4 teaspoon sesame oil
• 1⁄4 cup peanut butter, creamy
• 1⁄4 cup water, hot from the tap
• 1⁄2 teaspoon garlic powder
• 2 tablespoons vinegar, distilled
• 2 boneless skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil (for cooking chicken)

• Vegetables

• 1 tablespoon olive oil
• 1⁄2 cup onion, sliced
• 1 cup broccoli spear
• 1⁄2 cup carrot, julienned
• 1 cup snow peas (or sugar snap)

• Sauce

• 1⁄3 cup peanut butter, creamy
• 1⁄3 cup water, hot from the tap
• 1 tablespoon soy sauce
• 2 tablespoons vinegar, distilled
• 1⁄4 teaspoon sesame oil
• 1 teaspoon garlic powder
• 1⁄2 teaspoon cayenne pepper (or to taste)
• 1⁄4 teaspoon black pepper, freshly ground

directions

1. Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
2. While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
3. Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
4. Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
5. Return cooked chicken to pan and toss with vegetables.
6. Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
7. Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
8. Serve over rice or rice noodles.

Reviews

[matthew.b.harvey]

This recipe is bland and the peanut butter is a sweet, simplistic flavor that overpowers everything else. I would recommend less peanut butter, and adding fish sauce or oyster sauce, 2-3 chopped thai chilis (instead of ground cayenne), and coconut milk substituted for about half of the peanut butter. You might try adding some fresh lime juice and fresh ginger to the sauce to liven it up and make it brighter and less dull. I would also add red pepper to the stir fry for color and taste, as well as sliced red onion. If you need some sweetness to balance the spice, add some brown sugar, molasses or honey.

 

[jrlokken]

I'm sorry, this recipe, when followed as-is was awful. I'm not sure what the problem was, but this spicy peanut sauce recipe is a dud.

 

[liljenn]

Very good recipe. I added just a pinch of sugar to the marinade and sauce to give it a little sweetness. The combination of flavors and vegetables was great. I served it with rice noodles. When I make it again I will probably add some red peppers. Thanks for the yummy recipe! Addendum: Made this again. Omitted the sugar and used Rice Vinegar. Also added ginger to the sauce.

 

[Amberlyrose]

Soooo Gooood. I just love spicy peanut sauce. I didn't have time to marinate so I just combined the marinade recipe with the sauce recipe (minus olive oil) and used that for the sauce. I made this with a ribeye steak I had in the freezer, I just sliced it thinly across the grain and threw it in at the last minute. Will make with chicken next time. Thanks!

 

[Marley332]

I added fresh shredded ginger root and honey to the sauce and marinade to add extra flavor. I used the vegetables I had on hand and served it over rice. It tasted very authentic! I'm using left overs for a lunch wrap with sour cream! Mmm