For Christmas I asked Santa to get a wok. I know, a wok is kind of a strange gift to ask for normally but I’ve been wanting one for a long time. I just could never justify buying one yet because I never believed I had enough time to seriously use it. But I took the plunge and asked Santa and you know what, Santa got it for me! I was super excited.
The first meal I made in it was Thai peanut chicken stir fry. I’m trying to eat healthier (and cook more of my own food) so I knew a stir fry with tons of vegetables would be the perfect meal. I love chicken and who doesn’t love rice? I found this great Thai peanut sauce at my local grocer’s too that I wanted to really give a whirl.
Thai Peanut Chicken Stir Fry
- 1 tablespoon oil
- 2 to 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger or 1/2 teaspoon ground
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 cups mushrooms, sliced
- 2 cups sliced carrots
- 1 red bell pepper, seeded and sliced into thin strips
- 1/4 cup Thai peanut sauce© The Curvysta Haven 2013
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly (I found that I had to do this step a few minutes longer so the chicken was cooked more). Add mushrooms, carrots, and peppers and cook 3 minutes. Add peanut sauce and cook 2 minutes, until vegetables are crisp-tender.
Feel free to add any other vegetables you like! This is a very make-it-your-own type meal!
Recipe from Food Network.