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Stir Fry Chicken and Broccoli in Peanut Sauce

March 22, 2009

Stir Fry Chicken and Broccoli in Peanut Sauce

heavily adapted from the Chicken Satay Singapore Style and Saus Kacang in Sheila Lukin’s All Around the World Cookbook
 
Ingredients for Meat / Marinade
3 T. peanut oil
1 T. wheat-free soy sauce
1 tsp. honey
3 cloves garlic, minced
1 T. fresh ginger, peeled and minced
1 T. curry powder
1 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. ground cumin
red pepper, black pepper and salt to taste
2 lbs. chicken thighs, cut into cubes
 
Mix marinade ingredients in a small bowl.
 
Put chicken pieces into a large ziplock bag. Pour marinade over the chicken. Let marinate for at least 2 hours.
 
Ingredients for Stir Fry
1/4 c. peanut oil
1 onion, finely chopped
2 cloves garlic, minced
2 tsp. curry powder
1 tsp. crushed red pepper flakes
1/4 c. coconut milk
1/4 c. water
1/2 c. chunky peanut butter
1 lemon, juiced
2 tsp. rice wine vinegar
3 T. dark corn syrup
1 tsp. cinnamon
1 stalk broccoli, cut into florets
 
Put stir fry sauce and chicken in large pot and simmer, covered, for 5 minutes. Add broccoli and re-cover. Simmer 5 additional minutes.
 
Serve over brown rice.
This is quite tasty. You may like less of the crushed red pepper, but even with this recipe, it’s very mild.
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