I thought it would be fun to give us a little break from the dreary fall weather and travel our taste buds to sunny Thailand with this flavorful stir fry. All you need are a few easy to find ingredients and a wok. You can make this dish as mild or as spicy as you like – use bird eye chilies for serious spice, or milder jalapenos for less fire. If you can’t find snow peas, use broccoli cut into small pieces. There’s no need to blanch the broccoli first, it cooks in a flash in the wok. The key is to have all ingredients at the ready next to the stove, as this dish takes no more than a few minutes from start to finish. Make sure not to over cook the vegetables. You want them to still have some crunch.

Chicken Stir Fry With Peanuts And Snow Peas (serves 4)
4 chicken breasts, cut into small pieces
2 tablespoons oil
2 red chilies, thinly sliced
200g snow peas
3 tablespoons chunky peanut butter
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 cup coconut milk
1/2 cup chicken stock
4 tablespoons brown sugar

1. Heat oil in a wok.
2. Add chili and stir for a few seconds.
3. Add chicken and stir until slightly browned.
4. Add snow peas and stir for about 1 minute.
5. Add remaining ingredients and stir until well mixed and sauce has thickened slightly.
6. Serve with Thai jasmine rice and a wedge of lime.


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