lamb

lamb

Peanut Chicken (serves 3-4)

Provided By Judie Steeves

This is a yummy mixture of mellow peanuts, soy and sesame. You may substitute whatever vegetables sound good with this and are available. For instance a few snow peas or a bag of spinach would be excellent tossed in at the last minute because they are really good with B.C. chicken and a peanut sauce.

3 boneless B.C. chicken thighs
1 tbsp. (15 ml) light soy sauce
1/4 tsp. (1 ml) sesame oil
2 tsp. (10 ml) dry sherry
6 spears asparagus
4 mushrooms
1 celery stalk
1 onion
drizzle of oil
1/2 c. (125 ml) water
1 tbsp. (15 ml) teriyaki sauce
2 tbsp. (30 ml) crunchy peanut butter
1 tbsp. (15 ml) cornstarch
1 tbsp. (15 ml) cold water
2 tbsp. (30 ml) toasted sesame seeds

Slice boneless chicken thighs or breasts into thin strips and marinate for several minutes or a few hours in a mix of light soy sauce, sesame oil and dry sherry (you may substitute rice wine, apple juice or water).

Meanwhile, chop asparagus into one-inch lengths, after removing the tough ends; slice mushrooms, celery and onion and set aside in piles on your work area. Combine cornstarch and cold water in a tiny bowl and set aside.

Have remaining ingredients handy.

Drizzle a little cooking oil in a wok set on medium-high heat and add the onion and stir-fry for a minute; add the celery and stir; then the mushrooms, and finally, the asparagus. Add the water and cover to steam for a minute or two, but don’t overcook. Remove from wok to lid, a bowl, or the serving plate and add another drizzle of oil to the wok. Add the marinated chicken and stir fry for a few minutes until white and firm. Add teriyaki sauce and peanut butter to the middle of the wok and combine, then stir into the chicken, adding a little water if necessary.

Push it up the side of the wok, bring the liquid in the bottom to bubbling and add the combination of cornstarch and water, stirring until it thickens and turns translucent.

Add the vegetables back and stir everything together until it’s all covered with a glaze of sauce.

Garnish with sesame seeds.