Contest-Winning Peanut Chicken Stir-Fry
Total TimePrep/Total Time: 30 min.
I would be inclined to use natural peanut butter instead of the commercial variety. Commercial peanut butter has icing (confectioner's) sugar in it. Natural peanut butter is a bit less sweet. I would also respectfully suggest that if you don't follow the recipe as written, you have no grounds to complain about it.
Loved this. I doubled the carrots and skipped broccoli. Used sesame oil instead of canola for more flavor. Added 1 teaspoon of fresh ginger and 1 tablespoon of fresh cilantro. Served with brown rice since I had no rice noodles at home. Will try lime juice instead of lemon next time.
It's a great starting point, but I found this recipe to be overwhelmingly sweet, even after adding slightly less brown sugar. To combat the sugariness, I added about 1 1/2 tablespoons of lowfat plain yogurt, and about a teaspoon or two of both sesame oil and chili sauce. I also sprinkled in some extra red pepper for a bit more heat. A touch of lime would also be nice. After these adjustments, the sauce was delicious!
I'm about to make a version of this and scrolled recipes to see the variety and noticed your home town. Making this dish in Ripon!
No comment left
This dish was easy but I modified it quite a bit. Used precooked chicken, used frozen broccoli and carrots, added bamboo and water chestnuts. I made a double batch of sauce but I think it could use less peanut butter. Topped it off with Thai Chili sauce to counter some of the peanut butter. Also added some chopped unsalted peanuts for texture. It was tasty and I will try it again.
I made this & served it over linguine seasoned with 1/4tsp nutmeg, 1/8tsp allspice, 6-8 shakes of soy sauce & 2Tbs butter. Everyone loved it!
No comment left
This was delicious! It didn't taste to much like peanut butter at all. I even got it by two family members that don't like peanut butter! Next time I am adding different kinds of veges and serving it with fried rice. Very good and easy to make!