Kung Pao Peanut Chicken Stir Fry

Recipe by The Gourmet RD

It's stir fry time, folks. Which has to be one of my absolute favorite weeknight meals because 1) it's quick and simple 2) it's DELICIOUS and 3) pretty much any mix of protein and veggies can

Ingredients

• 2 tbsp fresh ginger (peeled)
• 2 garlic cloves (peeled)
• ½ cup creamy natural peanut butter
• 3 tbsp low sodium tamari or soy sauce
• 1 zest and juice of lime
• 1 tsp brown sugar or molasses
• dash crushed red pepper flakes
• ½ cup cup low sodium chicken broth or water
• 2 tbsp peanut oil
• 1½ lbs chicken breast (cubed)
• 1 tbsp crushed Sichuan peppercorns or crushed red pepper flakes
• 5 dried Thai chilies (chopped {optional, for additional heat})
• 2 cups vegetables (chopped {bell pepper strips, broccoli, sugar snap peas, zucchini} )
• 2 cups cooked rice noodles or rice
• onions (chopped {for garnish})
• dry roasted peanuts ( {for garnish})
• cilantro ({for garnish})

Method

1. Combine sauce ingredients in a blender and puree until smooth. Taste and adjust seasoning, if necessary. Set aside. Heat oil to medium high in a wok or large skillet. Add cubed chicken and saute 2-3 minutes, until starting to brown. Add pepper flakes and Thai chilies and saute for 30 seconds. Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes. Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently. Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.

View the recipe instructions at The Gourmet RD