Like Ginger Chicken (preceding recipe), a Thai-style stir-fry that is super fast and very flavorful. If you use a mild, fragrant curry powder, like the one on page 593, this will appeal to many kids; it’s more sweet than spicy. Serve with jasmine or other white rice. Thai fish sauce (nam pla) is discussed on page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat. Marinate while you prepare the rest of the ingredients.
Step 2
Put the oil in a large nonstick skillet or wok and turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.
Step 3
Stir in the peanuts, sugar, nam pla, and coconut milk. Cook, stirring occasionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes. Serve immediately.
Peanut Chicken with Vegetables
Step 4
Bring a medium pot of water to a boil and add salt. Parboil about 1/2 head broccoli, cut into chunks, and 6 trimmed scallions, cut into 2-inch lengths, for about 3 minutes each or until barely tender. Drain well and add to the pan along with the chicken. Increase the coconut milk to 3/4 cup.
Panfrying boneless chicken
Step 5
Sautéing boneless chicken gives you the best of many worlds: A crisp crust with little mess and fast cooking with loads of flavor. Again, it often pays to use boneless thighs unless keeping the fat to a minimum is your primary goal.
