35 minutes
This dish combines the rich flavor of peanut butter with the crunch of snow peas, served over white rice with fresh basil.
Natural Peanut Butter, creamy or crunchy
cups
tablespoons
Rice Vinegar, divided
tablespoons
Brown Sugar, light or dark
teaspoons
Fresh Ginger, grated
teaspoons
Garlic, finely grated or minced
cloves
teaspoons
teaspoons
Chicken Thighs, cut into 1-inch pieces
0 lb
teaspoons
Neutral Oil, divided
tablespoons
Scallions, sliced, whites and greens separated
bunch
Snow Peas, trimmed
cups
White Rice
as needed
Fresh Basil, sliced
cups
1. Make Peanut Sauce
Combine the peanut butter, sesame oil, 1 tablespoon of rice vinegar, brown sugar, ginger, garlic, soy sauce, and fish sauce in a bowl. Gradually add water to achieve a smooth, sauce-like consistency.
2. Cook the Chicken
Toss chicken pieces with kosher salt. Heat 2 tablespoons of neutral oil in a skillet over high heat. Add the chicken and cook for 3-5 minutes until just cooked through.
3. Char the Snow Peas
Set aside the cooked chicken. In the same skillet, add the remaining tablespoon of oil, scallion whites, and snow peas. Cook for 1 minute, then let the snow peas char for 3 minutes.
4. Combine and Serve
Return the chicken to the skillet, pour in the peanut sauce, and toss with the remaining ½ tablespoon of rice vinegar. Serve over white rice, garnished with basil and scallion greens.
Comments (0)