Spicy Chicken Stir-Fry with Peanuts
- Comments()
Everyday Food, March 2009
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 1
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Ingredients
- 1 teaspoon peanut oil
- 1 boneless, skinless chicken breast half (6 to 8 ounces), thinly sliced crosswise
- 1 garlic clove, thinly sliced
- 1/2 to 1 serrano or jalapeno chile, thinly sliced crosswise
- 4 ounces snow peas (about 1 1/2 cups), stem ends trimmed
- Coarse salt and ground pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped roasted peanuts
- 1/4 cup basil leaves, torn (optional)
Directions
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In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
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Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Cook's Note
Freeze any extra chicken breasts for your next stir-fry; thaw in the fridge before using. For more spice, use a serrano chile -- it's hotter than a jalapeno. Both are available in red and green. For less heat, remove the ribs and seeds before slicing.
I thought this recipe was delicious. The basil is essential. I doubled it, but I put in 1 serrano pepper. Next time I will put in 2 peppers. Other than that, I thought it was perfect. I threatened my husband if he dared to pour on soy sauce!
This recipe sounded good, but was not a winner. I kind of knew it as I was cooking, and started thinking about things to add.
I added sesame oil, a little chopped pineapple, a little grated ginger. Still not great.
If I tried it again, I would put in stock instead of water, more ginger, and some soy sauce.