Cooking Lesson #431: Chicken-Peanut Stir-Fry

…from the California Kitchen

How you doin’? Did you know that March is National Peanut Month? Mark the occasion with my delicious Thai Chicken-Peanut Stir-Fry… the perfect weeknight meal. It’s full of sweet, salty and spicy flavors and it's ready in just minutes.
 
Thai peanut chicken stir fry is an Asian-inspired recipe that is loaded with so much flavor and color—it’s a feast for eyes. The sauce is rich, thick and delicious and it’s easy to customize the recipe based on whatever vegetables you have on hand. You can even make the dish all vegetarian by swapping the chicken for tofu and then serve it over brown rice, noodles or quinoa.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings 
 
Ingredients 
1 cup basmati rice
3 teaspoons low-sodium soy sauce, divided
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
2 teaspoons packed light brown sugar
1/3 cup water
2 tablespoons creamy peanut butter
2 tablespoons peanut oil, divided
1 2-inch piece ginger, peeled and thinly sliced
1/2 cup green onion bottoms roughly chopped,
1 jalapeño red pepper seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/2 cup green onion tops, thinly sliced
10 sugar-snap peas
1/4 cup roasted salted peanuts
2 tablespoons chopped cilantro leaves
 
Directions

1. Cook the rice as the label directs.
2. Whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken pieces and toss to coat; set aside.
3. Whisk the brown sugar, water, peanut butter and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 
4. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes.
5. Remove the chicken with a slotted spoon; place the pieces in a bowl. 
6. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking add the ginger, green onion bottoms and jalapeño; stir-fry 45 seconds.
7. Add the cabbage and stir-fry until crisp-tender, about 3 to 5 minutes.
8. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes.
9. Stir in the green onion tops, snap peas and peanuts.
10. Serve over the cooked rice and top with a generous pinch of cilantro.

ChefSecret: Red jalapeños are a little milder and more full-flavored than greens. Green jalapeños are a bit harsher and hotter to the taste.

Quip of the Day: “Why did the girl smear peanut butter on the road? Because she's nuts!
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