Add some extra protein to your stir-fry with this quick andeasy peanut sauce. Leftovers are delicious served in a wrap the next day for lunch. For a vegetarian option, substitute firm diced tofu for chicken, but add the tofu to pan when you add the vegetables.
½ cup (125 mL) natural peanut butter, smooth or crunchy
3 tbsp (45 mL) soy sauce
1 tsp (5 mL) sugar
1 tsp (5 mL) hot pepper sauce, or to taste
2 garlic cloves, minced
2 tbsp (30 mL) lime juice
4 to 6 tbsp (60 to 90 mL) water
1 tbsp (15 mL) peanuts, chopped
1 tbsp (15 mL) coriander, chopped
2 skinless, boneless chicken breasts
½ bunch of asparagus (about 8-10 spears)
1 tbsp (15 mL) peanut oil
2 tbsp (30 mL) ginger, peeled and minced
1 red pepper, cored and julienned
1 cup (250 mL) snow peas or sugar snap peas, trimmed
salt, to taste
2 tbsp (30 mL) chopped peanuts, to garnish
In a small bowl, stir peanut butter with soy sauce, sugar, hot sauce and garlic. Stir in lime juice then 4 to 6 tbsp (60 to 90 mL) water to make it sauce-like in consistency. Add additional hot sauce to taste if you like. Extra sauce can be refrigerated for a couple days.
Slice chicken into thin strips. Snap tough ends from asparagus. If asparagus is thick, slice in half lengthwise, then slice diagonally into 2-inch (5-cm) pieces.
Heat oil in a large non-stick fryingpan over medium-high heat. Add chicken and stir-fry until cooked through and just golden, about 3 minutes. Add ginger, red pepper, asparagus and snow peas. Stir-fry until vegetables are tender, but crisp, 5 to 6 more minutes. Season with salt if needed.
Reduce heat to low and add ¼ cup (50 mL) peanut sauce. Stir until chicken and vegetables are coated, about 1 minute.
Serve with rice or Asian noodles and sprinkle with peanuts.