Stir Fry with Peanut Sauce Recipe
1/2 cup uncooked brown rice (and 2 cups chicken stock) or use leftover rice!
8 ounces chicken breast
1/2 cup soy sauce
1 cup broccoli florets
1 bell pepper
1/2 cup mushrooms, quartered
1/4 cup green onion. sliced
1/2 cup frozen mukimame (shelled edamame)
3/4 cup grape tomatoes, halved
1 head bok choy, chopped
1 teaspoon minced garlic
1/2-1 tablespoon olive oil
1/2-1 tablespoon sesame oil
sesame seeds and chopped peanuts to garnish
Peanut Sauce (adapted from Karen’s recipe on food.com):
1 tablespoon peanut butter
1 tablespoon vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper, or to taste
salt & pepper to taste
1. Marinate chicken in soy sauce for an hour or overnight.
2. Cook the rice according to the package’s directions. I like to use stock or broth instead of water.
3. Heat skillet with a small amount of oil on medium-high heat. Add chicken, cooking on one side until chicken begins to turn white, then flip. Cook for another few minutes until cooked through.
4. Add a little more olive oil (enough to almost coat pan) to the pan you just cooked the chicken. Add broccoli, pepper, and mushrooms. Cook until broccoli begins to soften, 3-5 minutes. Add minced garlic and 1/2 tablespoon sesame oil. As more oil is needed gradually add more–don’t worry about measuring the oil, just use as necessary.
5. Add grape tomatoes, green onion, and mukimame and cook for another 2 minutes or until the tomatoes burst.
6. While the vegetables are cooking, heat peanut butter in microwave for 10 seconds to soften. Then whisk together all sauce ingredients. Wait until just about to serve before mixing the sauce with the vegetables.
7. Add bok choy and chicken and cook for a minute or so before tossing in peanut sauce.
8. Serve over rice and garnish with sesame seeds and chopped peanuts