Ingredients
- 1 1/4 pound chicken breast, cut into 2 inch pieces
- 1 tbsp vegetable oil
- salt and pepper to taste
- 1 cup thinly sliced carrots
- 4 pcs baby bok choy, cut into quarters
- 2 tsp minced fresh ginger
- 1/2 tsp minced fresh garlic
- 1/3 cup creamy peanut butter
- 2 tsp fresh lime juice
- 1 tsp packed brown sugar
- 2 tbsp soy sauce
- 1/4 tsp crushed red pepper flakes
- 1/4 cup chopped salted peanuts (for serving : steamed rice - optional)
Cooking Steps
- Heat 1 teaspoon of oil in a pan over mediu high heat. Add the carrots and cook for 1-2 minutes. Add 2 tablespoons of water and cook, Stirring occasionally, for 4-6 minutes until the water has cooked off and carrots have started to soften.
- Add the bok choy to the pan and cook for 3-4 minutes more, until both bok choy and carrots are cooked through. Season the vegetables with salt and pepper to taste, then transfer to a plate and cover.
- Wipe out the pan with a paper towel.
- Heat the remaining 2 teaspoons of oil over high heat. Season the chicken generously and add to the pan. Cook, stirring occasionally, for 7-8 minutes or until chicken is browned and cooked through.
- While the chicken is cooking, make the peanut sauce. Place the ginger, garlic, peanut butter, lime juice, brown sugar, soy sauce, red pepper flakes and 2 tablespoons of water in a food processor; blend until smooth. Add more water to further thin the sauce if desired.
- Return the vegetables to the pan with the chicken and cook until heated through, 1-2 minutes. Drizzle the peanut sauce over the top of the chicken and vegetables. Top with chopped peanuts and serve.
