Peanut Chicken StirFry By Liberatedlibra

For  this dish, I wanted to use up some of the veggies that I had lying around in the freezer. I had some leftover peas and carrots from the last time I made meat pie, and so I used that in addition to some fresh bok choy. I basically defrosted the peas and carrots,  and cut up the bok choy in chunks.  Bell peppers are a good addition to this dish but I decided to skip it this time, since I add them to almost everything I make and I was beginning to get oversaturated with it.

Ingredients and Method

I cut the boneless chicken breast into chunks, and added salt to taste, 2 Tbsp of the Chinese 5 spice seasoning, 4 Tbsps of hot chili oil, and 7-8 Tbsps of the Padang peanut sauce (you can add more or less) depending on how intense you want the flavor to be and how thick you prefer your sauce) . I mixed all these thoroughly and let sit for about 10 minutes.

In a heated skillet/ wok, add ½ cup of vegetable oil, sliced onions and diced garlic.  Next add the chicken, and stir to make sure the sides get an even distribution of heat. Add in the vegetables, when the chicken is almost done. If on medium-high heat, it should take about 25 minutes for the chicken to be cooked thoroughly.

Serve over rice or choice of noodles. Enjoy.

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