Thursday, February 17, 2011

Chicken and Cabbage Stir-Fry with Peanut Sauce

This recipe was suggested by a reader, I finally tried it, AND it is a keeper because it is actually a good way to use cabbage. Reminder: I’m not a huge fan of cabbage.

Wednesday Menu – Chicken and Cabbage Stir Fry with Peanut Sauce, Brown Rice
Farm Share Produce – Cabbage, Carrots

I made a few basic changes. I used chicken instead of beef, regular cabbage instead of savoy, and I added some chile garlic sauce for some heat.

Chicken and Cabbage Stir-Fry with Peanut Sauce
Based on

1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 T reduced-sodium soy sauce
1 T rice vinegar
2 t sugar
1 t chile garlic sauce
4 t oil (canola or vegetable), divided
3 cloves garlic, minced
Salt and pepper, to taste
1 pound chicken breast, thinly sliced
½ head cabbage, shredded
2 T water
4 carrots, shredded
¼ cup chopped peanuts

Whisk together peanut butter, orange juice, soy sauce, vinegar, sugar, and chile garlic sauce until smooth. Set Aside.

Heat 2 t oil in a wok or large skillet over medium-high heat. Add garlic, salt and pepper, and cook about 1 minute. Add chicken slices and cook until beginning to brown and cooked through, 5-7 minutes. Transfer to a bowl.

Reduce heat to medium, heat additional 2 t of oil and add cabbage and water. Cook 3-5 minutes. Add carrots and cook stirring 3 minutes. Return the chicken to the pan and toss with peanut sauce. Serve sprinkled with peanuts.

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