Monday, September 6, 2010

Thai Peanut Stirfry

Probably the best stir fry that I've come up with to date. It. Was. Delicious.

1/2 c. peanut sauce
1/2 c. teriyaki sauce
3 cloves garlic, minced
2 T. canola oil
3 chicken breasts, thinly sliced
1 onion, diced
2 carrots, peeled & sliced
3 stalks celery, sliced
1 bell pepper, diced
1 small head bok choy, chopped
8 oz. mushrooms, sliced
1 c. snow peas
6 scallions, sliced
1/2 c. thai basil
2 c. brown rice

1. Combine peanut sauce, teriyaki sauce & garlic in a small bowl. Set aside.
2. In a large pan or wok, cook chicken in oil until cooked through. Remove & set aside.
3. Cook onion, carrots, celery & bell pepper for 3-4 minutes.
4. Add mushrooms & snow peas and cook for 2 minutes.
5. Add mushrooms, bok choy, chicken & sauce. Cook for 1 minute more.
6. Stir in scallions & thai basil. Serve with brown rice.


Heidi said...

Excited to try this. We have a beautiful plan of Thai Basil and I haven't even used it yet this year!

jess said...

I may just have to come to your house and steal some of your Thai basil! If you add chili peppers to this, it would be even better! Let me know what you think. ;)