Bang Bang Chicken
Carla Weldy
ingredients
Sauce- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons Padang peanut sauce
- 1 tablespoon red wine vinegar
- Asian essence, to taste
- garlic salt, to taste
- 1-2 tablespoons peanut oil
- 2 whole chicken breasts, cut in strips
- 1 clove garlic, minced
- 2 teaspoons ginger root, grated OR 1/8 teaspoon ground ginger
- 1 scallion, chopped
- 2 cups broccoli florets
- 1 zucchini, sliced
- 1 handful snow peas
- 2 or 3 cups jasmine rice and water
directions
- 1
1. Combine sauce ingredients in glass measuring cup; whisk and set aside. Pour rice and water into rice cooker. Place vegetables in the steamer on top; cook.
- 2
2. During last 10 minutes of the rice’s cooking time, stir-fry in a wok or skillet the chicken, garlic, ginger and scallions in the oil over medium-heat until chicken is cooked through. Add sauce and simmer for 5 minutes.
- 3
3. Combine vegetables with the chicken and sauce right before serving. Serve over jasmine rice.
Source: Carla Weldy
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