Sunday, February 24, 2008

Spicy Peanut Chicken Stirfry

Evan and I have struggled thinking what we could add to this blog. We both love to eat especially things that we have not tried before. Hence we try a lot of new recipes. We thought that we could add one of our favorite recipes each month. We would love to hear what everyone else is cooking in their kitchen.

This is one of Evan's latest favorites. It is extremely easy to make and tasty. I recommended marinating the chicken a few hours before cooking it. Also we tripled the sauce, so that we could have plenty to put over rice. If you have any questions let us know! ENJOY!!!

1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Chelsea Olson


***Mom*** said...

Gingerroot, seriously? I have never bought any of that. I have to say that Chelsea and Karen are both the most daring cooks in the family. I play it safe, stuff like macaroni and cheese, tacos... Poor Dad.

I like the idea of your posting recipes each month! Good idea, Chelsea! Maybe you can inspire the rest of us.

The Staub Squad said...

Chels-sounds good, you want to come over and fix it for us? I'll take care of the baby for you, what do you say?