This is one of our all-time favorite recipes. This is the first of MANY that I will share that we got from my best friend Bethany and Quenton. Bethany told me about this meal for years before she actually made it for us, and once she did, we were so mad that she'd been holding out for so long! :) I think Quenton's dad created this one.
4 boneless skinless chicken breasts, cut into bite-size pieces
½ c. peanuts
1 c. chopped green onions
1 c. snow peas (we use sugar snap peas)
1 c. matchstick carrots (we added this to the recipe)
Jasmine rice
Sauce:
3 Tbsp. Tahini
2 Tbsp. strong brewed tea
1 Tbsp. hot chili oil
1 tsp. salt
2 tsp. sugar
3 Tbsp. chopped green onions
2½ Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. coarsely chopped garlic
2 Tbsp. red wine vinegar
1/3 c. peanut oil
Mix the sauce ingredients in the order they appear above. After each ingredient is added you will need to mix it well to incorporate it. It will smooth out as you add ingredients so don’t worry about the strange consistency in the early stages of mixing.
Stir fry the chicken until cooked. Add the peanuts, green onion, snow peas and carrots toward the end of stir frying the chicken.
Serve the chicken over jasmine rice and then spoon the sauce over the chicken mixture and rice.
1 comment:
i totally make this with carrots and bean sprouts too because of you and it is from Uncle Steve (Paul's brother)Paul likes to make it with green beans (in case you wanna change it up sometime) it's great! This is definitely a Marty family fave...and one we always serve to guests
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