LITTLE ROCK — You can’t ask for more color or crunch, with relatively little effort. A quick combination of peanut butter, soy sauce and hot water creates just enough sauce to coat the vegetables and chicken. Another nut butter, such as almond or cashew, can be substituted.
Serve with steamed rice.
Chicken Stir-Fry With Mango and Peanut Sauce
Water 1 tablespoon canola oil 2 boneless, skinless chicken
breasts, trimmed and cut into
bite-size pieces 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 cup baby carrots, halved 3 green onions, sliced 1 cup sugar snap peas, trimmed 1 mango, peeled and cut into
bite-size pieces 3 tablespoons chunky peanut
butter (may substitute a
different nut butter) 2 tablespoons soy sauce
Bring a kettle of water to a boil.
Heat the oil in a wok or largeskillet over high heat. Swirl to coat.
Season chicken with salt and pepper.
Once the oil is quite hot, add the chicken. Stir-fry for 8 minutes, or until chicken is cooked through.
Transfer to a plate.
Add the carrots and stir-fry for 3 minutes, until they just start to soften. Add the green onion and stirfry for 1 minute, then add the sugarsnaps and stir-fry for 2 minutes.
Add the mango and stir-fry for 30 seconds, then remove from the heat.
In a liquid measuring cup, whisk together the peanut butter, soy sauce and2/3 cup of the just-boiled water to form a sauce.
Return the wok or skillet to the stove over medium heat. Pour in the sauce, then return the chicken to thewok or skillet. Cook for 2 minutes, being careful not to let the sauce get too thick. If it does seem so, add a few tablespoons of just-boiled water to achieve the desired consistency.
Serve immediately.
Makes 2 generous servings.
Adapted from Quick Cook Family Meals by Emma Jane Frost (Octopus Books, 2012)
Food, Pages 32 on 07/25/2012