Indonesian Chicken And Carrot Stir Fry Recipe
Ingredients
| Chicken broth | 1/2 Cup (16 tbs) | |
| 3 tablespoons smooth peanutbutter | ||
| Soy sauce | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| 1 or 2 jalapeno peppers, minced | ||
| Vegetable oil | 2 Tablespoon | |
| 3/4 pound skinless, boneless chicken thighs or breasts, cut into thin strips | ||
| Garlic | 2 Clove (5gm), minced | |
| 2 medium carrots, thinly sliced on a diagonal | ||
| Snow peas | 4 Ounce, trimmed | |
| Basil | 1/4 Cup (16 tbs), shredded | |
| Roasted peanuts | 1/4 Cup (16 tbs), chopped | |
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
Chef
