I've made this recipe twice now since discovering it. I wasn't sure I'd like it at first because I used to think that peanut flavor belonged in nothing but dessert, but recently I've been craving it. I have found myself eating just peanut butter and nutella, spread on graham crackers.
You should try that, by the way, because it is delicious.
But the point is, I used to seriously judge my friends whenever they would eat peanut butter out of the jar, and I have many friends who do. And suddenly I find myself thinking 'huh, that isn't such a bad idea after all.' What's happening to me? Next thing you know I'll be not eating meat for days at a time without even trying.
Anyway, enough rambling. Ignore my poor photography, and give this a try. I have changed the recipe slightly in that I added a marinade step, because I think it gives the chicken a lot more flavor. I also think that you should steam the peas before so they aren't SO crunchy, but that may be a personal preference. Some people like them super crunchy.
Recipe modified from The Cooking Photographer.
(Makes 5 servings, with 289 calories and $3.11 per serving)
- Cut thinly sliced chicken breasts into strips.
- Marinade chicken in chicken broth, Sriracha, brown sugar, fish sauce, some pepper and lime juice for at least three hours.
- Begin steaming snap peas.
- Heat up oil, and saute chicken.
- Add snap peas to skillet and cook for two to three minutes, then add marinade and peanut butter, and cook for about five minutes.
- Add chicken back to wok, and cook until marinade has boiled down.
- Plate, serve with rice and additional lime wedges.
Today's lessons learned:
- Steam snow peas. Or they stay crunchy.
- When did peanut butter get so delicious?!