We love basmati rice. It is a fragrant rice, with the aroma filling the air in the kitchen during cooking. Basmati rice is lovely and makes a meal very special! Look for basmati rice in the international food section of your favorite grocery store! This dish is a take off on Thai. It is simple and when the kids were young, it was something different! It is a nice meal for a cool winter evening. Prep time is minimal.
Cook 1 and 1/2 cups of Basmati Rice according to directions on package.
Ingredients for Chicken and Peanut Sauce:
1 pound boneless skinless chicken, cut into bite size pieces
1 14 1/2 ounce can of chicken broth or stock from William Sonoma
2 tablespoons good quality soy sauce
2 tablespoons sherry or white wine
1 tablespoon cornstarch
1/2 tsp crushed red pepper
1/2 cup crunchy peanut butter
1 Tablespoon peanut oil
2 cloves garlic, minced
1 1/2 teasonpoon of gingerroot, peeled and grated
1 medium onion sliced into thin rings
Garnish- 2 green onions sliced and slices of mango or papaya
Prepare chicken into bite size pieces and set aside. In a medium mixing bowl, stir chicken broth, soy sauce, wine or sherry, cornstarch and crushed red pepper. Add in the peanut butter and stir to completely mix. Let stand. Preheat a wok or large skillet over high heat. Add the oil after the wok/skillet has become hot. Allow the oil to heat and stir fry garlic and gingerroot for about 15 seconds. Add the onion and stir fry for 2 to 3 minutes until it is crisp but tender. Remove all of the vegetables from the wok/skillet. You may need to add a slight bit of oil at this time. Be sure to allow the oil to heat up before adding any further ingredients. Add 1/2 of the chicken and stir fry until slightly brown( about 3 minutes). Remove from the wok/skillet and repeat with the remaining chicken. When the second batch of chicken is done, add the first batch back into the wok/skillet and move the chicken to the center of the wok/skillet. Slowly add sauce to the center on the chicken and stir. Cook until the sauce is thick and bubbly, turn fire down to simmer and cook for 2 to 3 minutes more. Return the vegetables to the wok/skillet and fold them into the sauce. Allow to heat through and through. Serve over basmati rice and garnish with green onions, and mango or papaya slices.
