Saucy Peanut Chicken Stir Fry 🌶

Peanut butter is not only good for your breakfast toast.  In this recipe, it takes an ordinary chicken stir fry to the next level with a Thai style creamy coconut sauce.  I use my homemade peanut butter which is very easy to make with a high-power food processor.  Otherwise, the shop-bought variety will do fine. Dried roasted peanuts tossed in adds texture and crunch.  Serve with steamed rice and vegetables.

Serves 2

INGREDIENTS

• 300g / 10½oz chicken breast
• 2 garlic cloves, finely chopped
• 2 thumb-sized slices fresh ginger, finely chopped
• 1 red cayenne chilli, chopped (deseed if you like to lessen the heat)
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 2 tablespoons peanut butter
• 200ml / 7 fl oz coconut milk
• ¼ cup unsalted dried roasted peanuts, roughly chopped
• a handful of coriander leaves, for garnishing

METHOD

1. Slice chicken breast with your knife slanting at a 45-degree angle against the grain into thin bite size pieces.  
2. Heat a wok over medium high heat until very hot, then add the oil and swirl to coat the surface.  Add the garlic, ginger and chilli.  Stir fry for 30 seconds or until fragrant.
3. Add all the chicken.  Spread them out in a thin layer and let them fry, undisturbed, for about 1 minute until caramelised on one side, then toss them around in the wok until about 80% cooked through.
4. Stir in soy sauce, fish sauce, sugar, peanut butter and coconut milk.  Continue to cook, stirring, for 1-2 minutes until the sauce is bubbling.  Have a taste and adjust seasonings if necessary.
5. Remove wok from heat.  Toss in the peanuts.  Garnish with coriander leaves before serving.