Indonesian Chicken And Carrot Stir Fry Recipe
An introduction to this Indonesian Chicken And Carrot Stir Fry to your longing taste buds is going to keep them from asking for anything else for a long time to come. Use the freshest of Chicken available to get the most amazing Indonesian Chicken And Carrot Stir Fry. It is an ideal Main Dish. Bookmark this Indonesian Chicken And Carrot Stir Fry page, otherwise you might regret your decision later.
Ingredients
1/2 cup chicken broth
3 tablespoons smooth peanutbutter
2 tablespoons soy sauce
2 tablespoons lime juice
1 or 2 jalapeno peppers, minced
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken thighs or breasts, cut into thin strips
2 large garlic cloves, minced
2 medium carrots, thinly sliced on a diagonal
4 ounces snow peas (about 1 cup), trimmed and halved if large
1/4 cup shredded fresh basil
1/4 cup chopped roasted peanuts
Directions
1. In a small bowl, blend together broth, peanut butter, soy sauce, lime juice, and jalapeno pepper. Set sauce aside.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add garlic and carrots and stir-fry 1 minute. Add snow peas and stir-fry 1 minute longer.
3. Add peanut butter sauce to wok, reduce heat to medium-low, and cook 2 minutes. Stir in basil. Serve at once, garnished with chopped peanuts
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add garlic and carrots and stir-fry 1 minute. Add snow peas and stir-fry 1 minute longer.
3. Add peanut butter sauce to wok, reduce heat to medium-low, and cook 2 minutes. Stir in basil. Serve at once, garnished with chopped peanuts
