Stir-fried island chicken/peanut garlic sauce

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Creamy peanut butter
2 tablespoons Fish sauce
2 tablespoons Chicken stock
1 teaspoon Minced garlic
1 teaspoon Red curry paste
3 tablespoons Peanut oil
3 teaspoons Minced garlic
1½ teaspoon Minced fresh ginger
9 ounces Boneless chicken,diced
1 cup Chopped carrots
1 cup Chopped zucchini
1 cup Chopped yellow summer squas
1 cup Bean sprouts
8 tablespoons Chopped roasted peanuts
3 tablespoons Chicken stock,optional
4 teaspoons Chopped fresh coriander
( cilantro )

Directions

I.E.S.JJGF65A

PHILLY.INQUIRER

FOR THE SAUCE

FOR THE CHICKEN

Put the peanut butter into a blender,and add the fish sauce and stock.Blend well.Add the garlic and curry paste,and blend until smooth.

In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and stir fry a few seconds.Add the chicken.When cooked halfway,add the carrots,and stir fry a minute or two.Continue adding the vegetables,stirring a minute after each one.Stir fry one or two minutes..

Add the peanuts and sauce,and mix well.If the sauce is too thick,add the stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red curry paste and fish sauce are sold in ethnic aisle of many large supermarkets,or asian markets.WE increased the amount of chicken to 12 ounces......

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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