Peanut Chicken Stir-Fry

Peanut Stir Fry Sauce Recipe
Gluten-free peanut stir-fry sauce- easy to make.

Peanut sauce stir-fry? Yes, please. Spicy peanut sauce is one of my favorite comfort foods. Maybe even in my all-time top ten. The last time I stirred up this peanut sauce we were watching episode 5 of Brideshead Revisited- the most dread inducing episode when it's clear that poor, sweet Sebastian is clinically depressed and Mummy Marchmain (aka the Velvet Hammer) is determined to crush his spirit for propriety's sake. Steve and I were sighing audibly, rooting for dear Sebastian, hoping against hope he would somehow summon the courage to break free from Mummy and stop self medicating as we chop-sticked our way through this lip-smacking bowl of peanutty goodness.

And as we each consumed the last delectable morsels on our licked clean plates we agreed. We just knew this dish would have perked up Sebastian. And Charles, too, for that matter. Nothing like a spicy peanut sauce to fortify you and return some bloom to wan, stoic cheeks.

In need of said fortification but allergic to peanuts, Darling? Don't fret. Substitute Sunbutter in this recipe. Sunflower seed butter has a roasted nut flavor that is delicious in Asian style sauces. [I find it at Whole Foods and Wild Oats.]

So if you're suddenly struck (as I, too often, am) by a craving for peanut stir-fry, imagining tender sweet mouthfuls of crisp broccoli, elegant red pepper strips and slender chicken pieces all commingling happily in an earthy, garlicky peanut sauce, don't worry. I've got you covered. It doesn't get much better than this easy recipe.

Even Sebastian's teddy, Aloysius, could whip this up.



Peanut Chicken Stir-Fry Recipe

Peanut Chicken Stir-Fry Recipe

Peanut sauce is an easy sauce to make. I rarely measure when I put it all together. I have given measured amounts here, but sauces like this are not a science. Taste-testing is the only way to balance the salty, sweet, spicy, creamy flavors properly. So, please. As always. Taste test, won't you?

You'll need:

2 1/2 to 3 cups cooked brown rice- put the rice on while you prepare the stir-fry

For the stir-fry:
2 tablespoons canola oil
1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)
1 tablespoon fresh ginger, grated
1 red onion, sliced or diced, as you like it
4 cloves of garlic, minced
2-3 cups chicken pieces- if using raw chicken, take proper handling precautions
2 cups broccoli florets
1 large red bell pepper, cored, sliced thinly
2 medium carrots, cut into matchsticks
2 cups thinly shredded cabbage (save time and use bagged slaw)

For the sauce combine:
1 1/2 cups hot gluten-free chicken broth
4-5 tablespoons smooth natural peanut butter (sugar-free, of course)
1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free
Juice from one fresh lime
Pinch of spicy red pepper flakes, for extra heat, to taste

When the rice is almost done, heat the oil over medium-high heat in a wok (or large deep sided skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry briefly till it starts to turn a bit golden. Toss in the veggies and do some more stirring.

After a minute or two, add the peanut sauce [you've tasted it, right?] and continue to stir and cook until the chicken is done (no longer pink inside) and the veggies are tender-crisp. Don't overcook- stir-fried veggies are best with a fresh, slightly crisp bite- but you know that, right? Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top. Get every last drop of the sauce.

Eat!


Serves 4.



Karina's Notes:

If you are allergic to soy, skip the wheat-free Tamari sauce and use balsamic vinegar and a dab of molasses instead.

Use Sunbutter (from sunflower seeds) or cashew butter instead of peanut butter if you are avoiding peanuts.

Thanks to Kalyn for this low glycemic index tip: Sugar-free peanut butter and a half cup brown rice per serving makes this a lower carb dish for those limiting carbs in the South Beach Diet.

This recipe was included in Simply Recipes Low Carb Round Up - Week 3


Karina

21 comments:

  1. This is something I would make. I would use sugar-free peanut butter, and probably brown rice or at least Uncle Ben's converted rice (lower on the glycemic index). Sounds great.

    ReplyDelete
  2. Hi Kalyn!

    Funny - I was just thinking about you.

    I wondered if this could work for lower carb. Thanks for posting this for those who may be looking in that direction!

    ReplyDelete
  3. Hello, Ilva!

    We are enjoying it on DVD. It holds up extremely well. Evelyn Waugh's writing is razor sharp. Wonderful.

    ReplyDelete
  4. I was happy to read about you watching Brideshead Revisited, I once wrote a paper on certain aspects of the novel. I also remember the BBC series so well, I loved it...

    ReplyDelete
  5. Hi Karina, I just discovered your blog through Sweetnick's ARF round-up, and I've been digging up your previous recipes for the last-half-hour or so. I love your dishes! Gave me fresh ideas. Thanks!

    ReplyDelete
  6. Hi Kai!

    Welcome & thanks! Your blog looks fun, too.

    ReplyDelete
  7. We made this - it was absolutely delicious and even bette rthe next day when we had the left-overs for lunch. We are making it again tonight for guests. We just got our oven fixed so I can't wait to try some of your baking recipe. Thanks - there's not much gluten-free in the Bahamas (I have lost 12 pounds :-))

    ReplyDelete
  8. Thanks, Bahama Mama! Glad it was tasty. I love nutty sauces. ;) Thanks for stopping by.

    ReplyDelete
  9. Eden19:04

    I can't wait for the new Brideshead Revisited. Wonder when it's going to be released? Your stir-fry looks very yum. I may try it with sunflower butter (my new addiction). Thanks, Karina!

    ReplyDelete
  10. Cheryl17:56

    oh boy. I'm so excited! I'll try it with almond butter for sure. Thanks so much for sharing!

    ReplyDelete
  11. This peanut sauce recipe is a revamped version from a previous post two years ago. Comments above may reflect that fact.

    Karina

    ReplyDelete
  12. Yum, an old favorite that I had forgotten about!
    What type of curry paste are you using - green, red? Any brands you recommend over others?
    Thanks!

    ReplyDelete
  13. Hi Jess- I used Thai Kitchen Curry Paste- red. But the green is good, too. Make sure it's still gluten-free (it was when I used it.)

    Karina

    ReplyDelete
  14. Thanks Karina. I love Thai Kitchen curry pastes, and yes, they are still gf, but it is always helpful to know if there is another good sauce out there!
    Jess

    ReplyDelete
  15. Dale12:30

    WOW! This was good! I made it for dinner last night, and my husband and I had to make ourselves stop eating it. I used sunbutter rather than peanut butter. Thank you!

    ReplyDelete
  16. I'm a huge fan of peanut sauce so this recipe sounds wonderful to me! Thank you!

    ReplyDelete
  17. I love a good peanut sauce! Tyler Florence over at Food Network also has a yummy version. Yours is wonderfully simple, though. Will have to de-carb it over cauliflower rice (sounds crazy, but I don't miss rice at all subbing grated, stir-fried cauliflower!). Thanks, Karina!

    ReplyDelete
  18. I just recently found your blog and it's exactly what I've been looking for, thank you! I tried your peanut sauce tonight and loved it! Tastes just like a really good peanut sauce right out of a restaurant. I made chicken and spinach to go with it, a swimming rama type of dish. Thanks again and I'm looking forward to trying more of your recipes.

    ReplyDelete
  19. Thanks for sharing this recipe. I am always looking for something different and healthy to cook for dinner and I think this one will appeal to my family too.

    Easy to find ingredients too - just great fuss-free healthy food.

    Janice

    ReplyDelete
  20. Thanks so much- Dale, Hillary, Lauren, Crazyetsane, and Janice...

    I love this simple stir-fry- and it goes with so many different vegetables. Next time I make it I'm trying sunflower seed butter.

    Take care!

    Karina

    ReplyDelete
  21. I just made this tonight. YUM! My senses were delighted.
    I didn't have chicken stock or p.b. on hand, so
    my sauce consisted of:
    1 c. vegetable broth
    1/2 c. organic unsweetened apple juice
    1 jar Thai Kitchen Peanut Satay sauce
    2 Tbs. gluten free liquid aminos
    Juice from 1 fresh lime
    Red pepper flakes

    It turned out great, THANKFULLY!

    Thanks, Karina! You are the best ! :)

    ReplyDelete

POPULAR POSTS :