I made loads of peanut sauce a while back, since it freezes and refreezes quite well. Since I haven’t yet found the appropriate fuel for my tabletop grill, I haven’t made satay yet, but I have been eating it on stirfry.
Broccoli would also work well as a vegetable.
Chicken with Peanut Sauce
Serves 3-4
Ingredients:
1 lb chicken, cut into strips or bite-sized pieces
Peanut oil for frying
1 small onion, sliced
2-3 cloves garlic, minced
3 inches ginger, cut into matchsticks
1 tsp yellow curry powder (I use Savory’s) or yellow curry paste (such as Mae Ploy)
1/2 c. or so peanut sauce
A little broth or water to thin if necessary
2 handfuls snowpeas, cut into bite sized chunks
Instructions:
1. Heat oil in a wok over medium heat. Add ginger and garlic and fry for a minute or so. Add onions and fry until they get fairly limp. Add curry powder and stir to mix.
2. Add chicken and fry until mostly cookin.
3. Add peanut sauce and broth to thin if necessary. Continue cooking until chicken is safe to eat.
4. Add snowpeas and cook until the snowpeas are bright green.
Serve with steamed rice, preferably Thai jasmine.
