Cooking Instructions
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Step 1
Marinade the
Boneless, Skinless Chicken Breasts (680 g)
in
Soy Sauce (15 mL)
,
Sesame Oil (5 mL)
, and
Salt (3 g)
about 30 minutes.
Step 2
Put
Coconut Milk (240 mL)
,
Creamy Peanut Butter (320 g)
,
Soy Sauce (15 mL)
,
Fish Sauce (15 mL)
,
Rice Vinegar (15 mL)
,
Sesame Oil (2 mL)
, and
Brown Sugar (25 g)
for the peanut sauce in a small saucepan.
Step 3
Put the saucepan over medium-high heat. Stir constantly using a spatula, make sure it's heat resistant!
Step 4
When the sauce begins to thicken, remove from heat. This only takes approximately 2 minutes so do not walk away.
Step 5
Heat
Peanut Oil (30 mL)
in a wok over high heat. Add the marinated chicken to the wok in a single layer. Allow the chicken to sear for about 30 seconds before flipping them over, then stir-frying till they are fully cooked.
Step 6
Remove the chicken from the wok and place in a large bowl.
Step 7
Pour 2 - 3 tablespoons of the peanut sauce over the cooked chicken. Stir to coat.
Step 8
Serve immediately over steamed rice, with the remaining sauce on the side. Garnish with
Dry Roasted Peanuts (75 g)
,
Fresh Cilantro (8 g)
, and
Carrots (75 g)
.
