Saturday, June 27, 2009

Peanut Butter Chicken Stir Fry

I served this with Teriyaki "Salad Fingers" Chinese Long Beans.

1 tsp sesame oil
1 large boneless skinless chicken breast, cut into 1 inch cubes
½ red bell pepper
2 C frozen broccoli florets, microwaved
1 tsp fresh grated ginger root
1 ½ Tbsp creamy peanut butter
3 Tbsp soy sauce
Sesame seeds

Heat the sesame oil in a large skillet or wok. Once the oil is hot, add the chicken. When the chicken is about half way done, add in the red bell pepper and grated ginger. When the chicken is almost completely done and the bell pepper is slightly soft, add in the broccoli. Sautee for 2-3 minutes. Then add in the peanut butter and soy sauce. Reduce the heat to low and continue sautéing while stirring until the peanut butter softens and is incorporated with the soy and the rest of the ingredients.

1 comment:

  1. This stir fry looks awesome and I love how it uses peanut butter for some added richness!