Recipe: Stir Fried Island Chicken with Peanut Sauce (using carrots and summer squash)

STIR FRIED ISLAND CHICKEN WITH PEANUT SAUCE

FOR THE PEANUT SAUCE:
2 tsp creamy peanut butter
2 tbsp fish sauce
2 tbsp chicken stock
1 tsp minced garlic
1 tsp red curry paste
FOR THE CHICKEN:
3 tbsp peanut oil
3 tsp minced garlic
1 1/2 tsp minced fresh ginger
9 oz boneless, skinless chicken, diced
1 cup chopped carrots
1 cup chopped zucchini
1 cup chopped yellow summer squash
1 cup bean sprouts
8 tbsp chopped roasted peanuts
3 tbsp chicken stock (if needed)
4 tsp chopped fresh cilantro (to garnish)

TO PREPARE THE PEANUT SAUCE:
Put the peanut butter into a blender. Add the fish sauce and chicken stock; blend well. Add the garlic and curry paste and blend until smooth.

In a wok, heat the peanut oil until very hot. Add the garlic and ginger; stir fry a few seconds.

Add the chicken. When cooked halfway, add the carrots and stir fry a minute or two.

Continue adding the vegetables, stirring a minute after each one. Stir fry one or two minutes.

Add the peanuts and Peanut Sauce and mix well. (If the sauce is too thick, add the stock.)

To serve, sprinkle cilantro over each portion.

Makes 4 servings
From: KellyWA - 11-02-99