Indonesian Chicken And Carrot Stir Fry Recipe
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
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