I have done it again! I have managed to perfect yet another one of my favorite Asian dishes to make at home whenever my little heart desires. Which honestly, has been once a week, but that's OK with me. Even if I do make huge amounts & get to have leftovers for lunch for at least 2 days. So please overlook the fact that there's only 4 days out of the week that I don't indulge myself in spicy peanut deliciousness.
•boneless skinless chicken breast halves, sliced thin
•salt & pepper
•instant white rice
•carrots, sliced diagonally
•green pepper, cut into large chunks
•1 med. red onion, cut into large chunks
•sugar snap peas, ends trimmed
•sliced water chestnuts
•dry roasted peanuts
•1/2C. creamy peanut butter
•1/2C. soy sauce
•2Tbsp. white vinegar
•1Tbsp. fish sauce
* I used a spicy peanut butter (The Heat Is On from Peanut Butter & Co.) & omitted the Sriracha.
** You can also add halved button mushrooms, beansprouts & baby corn to the vegetable mixture.
*** Remember to use desired amounts.
- Season both sides of your sliced chicken breast halves with salt & pepper. Saute in olive oil, until lightly browned & cooked through. Set aside.
- Cook the instant white rice according to package instructions. Set aside.
- In a large nonstick skillet, go a couple turns of the pan with olive oil. Saute the veggies until crisp-tender (about 5-8 min.) & set aside.
- In a small saucepan, combine peanut bitter, soy sauce, vinegar, water, sugar, fish sauce & desired amount of Sriracha (if using). Bring to a boil, lower heat & simmer for 5 min. Set aside to cool & thicken slightly.
- While waiting for the sauce to cool, dice up the cooked chicken.
- To serve, top a bed of rice with desired amount of vegetables & chicken. Drizzle the sauce over top & finish with a small handful of dry roasted peanuts.