The Queen’s Kitchen

 

Asian Peanut Chicken August 28, 2010

Filed under: Chicken,Healthy,Main Dish — Carrie @ 6:22 am

Asian Peanut Chicken
Sauce:
1/3 c peanut butter
2 T soy sauce
2 T rice wine vinegar
1 T brown sugar
1 t ground ginger
Dash cayenne pepper (add more if you like it spicy)

Combine all ingredients in a bowl. Mixture will be thick. Set aside.

½ cup Sesame Ginger Marinade (I use Lawry’s brand)
1 lb boneless, skinless chicken

Cut chicken into bite sized chunks, then cover with marinade and set aside for at least 20 minutes

Assorted vegetables, cut into chunks. You can use anything cut into bite sized pieces. I use red bell pepper, thinly sliced carrots, green onions, pineapple, and sugar snap peas

Heat a large skillet or wok over medium-high heat. Pour a little vegetable oil in the pan, then add the chicken. Brown chicken on all sides, then add all the vegetables. Cook the whole mixture for about 10 minutes, stirring often, then add in the peanut sauce. It will thin out and coat everything. Continue cooking until chicken is done.

Serve over white rice. Garnish with chopped cilantro and chow mein noodles.