Wednesday, October 17, 2012

Recipe of the Week!

Chicken-Peanut Stir Fry
1 cup rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar
1 pound boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 olive oil
1 bunch scallions, sliced
1 jalapeno pepper seeded and thinly sliced
2 buches of bok choy
1/4 cup roasted salted peanuts

Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.

Wipe out the skillet, return to high heat and add the remaining 1 tablespoon olive oil. When it begins smoking, add the scallions and jalapeno; stir-fry 45 seconds. Add the bok choy and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.

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