Zach and I are always trying to make Asian food. Mostly because during preparation Zach gets to talk in an Asian accent. Just kidding. I mean, it's true... that's just not why we make Asian food. We find we really enjoy Asian food, especially at restaurants, however, make quick embarrassing versions of them at home. Embarrassing to Asians that is, we think they are yummy! I am slowly trying to make more authentic versions of them, I'm just nervous about buying some of the ingredients. Like for instance, fish sauce or oyster sauce. It doesn't sound like I'd really like it. I guess you'll just have to keep following my blog to see how it all pans out.
I found this simple recipe in a Rachel Ray magazine. It's one we would try again!
Yield: about 4 servings
Ingredients:
3/4 cup water
1/4 cup extra virgin olive oil
2/3 cup chunky peanut butter
1 pound cubed boneless chicken breast
1 cup shredded carrots
1 bunch scallions
brown rice (~4 servings worth, as listed in the package)
Directions:
1. In a small bowl, whisk together water and peanut butter.
2. In a large skillet, heat olive oil over medium heat. (Fun fact: olive oil has a low smoking point, which means it starts smoking at a lower temperature than other oils. Make sure your stove top is really at medium heat and it won't start smoking or jumping out of the pan. Canola oil is also a good choice. It has a higher smoking point and still has those good unsaturated fats in it.)
3. Add the chicken, patted dry, and cook until no longer pink, 3 to 4 minutes. Transfer to a plate.
4. In the same skillet, cook the carrots and 1/2 cup chopped scallion whites over medium heat for 30 seconds.
5. Stir in the peanut butter mixtures. Return the chicken and juices to the pan and cook, stirring, until heated through; season with salt and pepper.
6. Top with 1/4 cup chopped scallion greens and serve with cooked brown rice.
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