I like stir fries. Quite a lot. They’re a great way to, relatively quickly, pack in all the protein and veg you need for a healthy supper, without things tasting too dull. The only problem is that it’s all too easy to get stuck in a rut in terms of the flavours you serve up (in my case, teriyaki, teriyaki, teriyaki) so I thought I’d mix it up a bit this time. And the peanut butter adds extra protein as well as being delicious!
1/2 red pepper
4 or 5 florets of broccoli
1 clove garlic
1 2cm piece of ginger
2 tbsp soy sauce
1 tbsp honey
1 tsp crunchy peanut butter
1 tsp sriracha
Dash lime juice
2 tbsp groundnut oil
4 boneless, skinless chicken thighs
1. Chop the veg. I like fine slices of onion (dice would just melt away), bite-sized pieces of carrot and pepper, slices of mushroom and teeny tiny broccoli pieces which will steam through in the won’t save messing around with another saucepan.
2. Grate the garlic and ginger into a bowl then add the soy sauce and honey.
3. Add the peanut butter. Stick with the single teaspoon as any more makes it far too creamy. If you want more peanuts, add some peanuts.
4. Add the sriracha and lime juice….
5. ….and mix it all together.
6. Clean and trim the chicken thighs and cut each into 3 pieces. Then mix into the marinade and allow those to settle while you get on with the veg.
7. Add 1 tbsp of the oil to a wok on a medium heat. Chuck in the onions, carrot, pepper and broccoli and cook until the onions are translucent and the broccoli is tender.
8. Add the rest of the oil to a frying pan, heat until sizzling then add the chicken. Cook on both sides until glazed and then allow another few minutes to make sure it’s cooked through. Keep turning it to avoid it burning then turn the heat down a little while the middle cooks.
9. Add the mushrooms and any remaining marinade to the vegetables.
10. When the chicken is done, add it to the wok and heat everything through together.
Serve up with your favourite rice or noodles and enjoy the peanutty goodness.