spicy peanut stir-fry

origin

Two of my college roommates made this recipe, and I believe, that should the relationship web be untangled, the origin of this recipe is either JP or (the now) ST, who, at one point in time dated. College relationships; I need say no more. What matters is that this is easy and good. I have modified the recipe slightly to add a bit more spice, a little more veggies, and a little less chicken. Next time I am contemplating making it a vegetarian dish. Enjoy!

ingredients

-2 chicken breasts diced (or less if they are the massive, genetically enhanced American versions)

-4 cups broccoli, diced

-1 Tbsp veggie or olive oil

-2 or 3 cloves garlic

-1 1/2 tsp red pepper

-1/2 cup peanut butter (creamy is better)

-1/2 cup water

-1 Tbsp brown sugar

-2 Tbsp soy sauce

instructions

-In a wok or large frying pan heat oil, garlic, and red pepper. Add chicken and cook until just done. Add broccoli and stir-fry until bright green (if needed, add a little water to help cook the broccoli.)

-Push chicken and broccoli away from the center of the wok creating room to mix the sauce. Add to center of wok and mix until sauce is created: peanut butter, water, brown sugar, and soy sauce. When sauce is created, mix with the chicken and broccoli.

-Serve over rice.

5 Replies to “spicy peanut stir-fry”

  1. Just wanted to note that Crunchy PB is my preferred ingredient for this recipe. I like the texture the crunch gives. 🙂

    Also–just tried this with substituting other veggies–like onions and mushrooms and spinach–and it’s still mmm, mmm, delicious!

  2. I just made it with spinach last week! SOOO GOOD! And, I recommend using a natural peanut butter to cut out the trans fat…and…Jif just came out with a natural peanut butter, in case you’re interested.

    Also, I made a similar recipe with fried tofu once, and it was tres excellente!

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