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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Okay, prepare to raid your spice cabinet and pantry for this one! LOTS of ingredients give this a very complex, layered flavor, with the peanut taste coming out on top.
Though it says "spicy", this is actually a relatively mild heat (especially for Thai cuisine). Of course, you can remedy that by adjusting the hot sauce and adding some cayenne pepper if you wish. But this is a great base to build from.
Note: not quite as sweet, in order to limit the amount of sugars added for the low carb quality. Feel free to increase the honey or add a bit of brown sugar if you like your peanut chicken sweeter.
Ingredients:
2 LBs boneless skinless chicken thighs, cut into nuggets
2 TBs Soy Sauce
2 TBs Peanut Sauce
2 TBs Peanut Butter
2 TBs garlic chili sauce
2 tsp Fish sauce
2 tsp 5-spice powder
2 tsp Garlic
1 tsp Ginger paste
2 tsp Garam Masala
2 tsp white pepper
2 tsp Omnivore salt
1 tsp black pepper
1 tsp fennel seeds
1 tsp anise seeds
3 TBs dry sherry
1 sm carrot, diced
12 fresh basil leaves, chopped
½ TBs honey
1 TBs Ponzu (citrus soy) sauce
Directions:
In a large heavy skillet, heat the olive oil over high heat until hot.
Add fennel seeds, anise seeds, garlic, and ginger paste. Cook for a minute until fragrant, stirring occasionally.
Add the chicken and stir into the heated spices. Dust with remaining dry spices. Stir fry until no pink is visible.
Stir in chili paste, soy sauce, and fish sauce. Stir together until chicken is coated and sauces are well heated, about 2-3 minutes.
Reduce heat to medium. Add peanut sauce, peanut butter, and dry sherry. Stir until the peanut butter melts slightly and the chicken is coated. Cook for 1-2 minutes.
Add the ponzu sauce, diced carrots, and the sliced fresh basil. Stir together. Cook for 1-2 minutes.
Last edited on Mon Mar 24th, 2014 10:01 pm by Vargr
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