- Slice the chicken thin across the breast (you can cut smaller pieces just try to make them uniform in size)
- With a clean knife and on a clean surface (to avoid cross contamination) prepare the vegetables by cleaning them and slicing thin.
- Heat enough oil to create a small pool in the bottom of your wok (or cover the bottom of large skillet) to the point that you see it shimmer and wisps of smoke rise above it.
- Begin cooking by carefully adding chicken to the pan, season with salt and pepper; cook until done.
- Add vegetables stirring them into the pan starting with the most aromatic (garlic, onion then celery) and working your way to the fastest cooking.
- To complete the cooking add soy and cayenne sauces and cover to steam vegetables and heat them through.
- To finish the dish push all of the food to the edges of pan.
- Add about 1 tablespoon of peanut butter to the center for every half cup of liquid in the pan.
- Stir to incorporate the peanut butter into the liquid this will thicken into a sauce.
- Give a final stir to coat the food and serve over rice.
Wednesday, January 26, 2005
My Recipe for this week...
This is one of my favorites... the variation is endless as long as you stick with the basics it always comes out great. Hot Peanut Chicken Stir Fry Chicken Breast (boneless and skinless) Oil (Peanut is the best) Vegetables (use what you have fresh or frozen, but garlic, onion, and celery are essential) Cayenne Pepper Sauce Soy Sauce Peanut Butter (I prefer chunky) Sesame Oil is optional