Ginger Chicken and Spring Vegetable Stir-Fry with Peanut Sauce

Prep time: 15 minutes
Cooking time: 8 minutes
Makes 4 servings

Ingredients:

Peanut Sauce:

1/2 cup natural peanut butter, smooth or crunchy (125 mL)
3 tbsp soy sauce (45 mL)
1 tsp granulated sugar (5 mL)
1 tsp hot pepper sauce (adjust amount to taste) (5 mL)
2 garlic cloves, minced
2 tbsp lime juice (30 mL)
4 to 6 tbsp water (60 to 90 mL)

Stir-Fry:

2 skinless boneless chicken breasts
1/2 bunch asparagus (about 8 to 10 spears)
1 tbsp peanut oil (15 mL)
2 tbsp ginger, peeled and minced (30 mL)
1 red pepper, cored and cut into julienned strips
1 cup snow peas or sugar snap peas, trimmed (250 mL)
salt to taste
2 tbsp chopped peanuts for garnish (30 mL)

Directions:

1. In a small bowl, stir peanut butter with soy sauce, sugar, hot sauce and garlic. Stir
in lime juice then 4 to 6 tbsp (60 to 90 mL) water to make it sauce-like in consistency. Add additional hot sauce to taste if you like. Extra sauce can be refrigerated for a couple days.

2. Slice chicken into thin strips. Snap tough ends from asparagus. If asparagus is thick, slice in half lengthwise, then slice diagonally into 2-inch (5-cm) pieces.

3. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and stir-fry until cooked through and just golden, about 3 minutes. Add ginger, red pepper, asparagus and snow peas. Stir-fry until vegetables are tender, but crisp, 5 to 6 more minutes. Season with salt if needed.

4. Reduce heat to low and add 1/4 cup (50 mL) peanut sauce. Stir until chicken and vegetables are coated, about 1 minute.

5. Serve with rice or Asian noodles and sprinkle with peanuts.

Recipe and image courtesy of the Peanut Bureau of Canada. More great recipes can be found at www.peanutbureau.ca

More nutty ideas:

California Walnut Encrusted Salmon
Peanut Crusted Cornmeal Catfish
Toasted Almond Scramble
Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
Chicken Adobo and Peanut Quesadillas

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