Wednesday, February 16, 2011

Quick Szechuan Chicken

2 large chicken breasts, boned and cut into bite-size pieces
1/2 can coconut milk (don't open the can yet!)
3/4 cup hot tap water or stock
handful peanuts
1 Tbsp miso paste
1 tsp chunky rooster sauce
1 Tbsp garlic powder
1 thumb fresh ginger, peeled and diced
3/4 cup frozen peas
1 Tbsp oil
Rice or pasta

Put the peanuts into a small Ziploc bag and use the unopened can of coconut milk to smash them into little pieces. Pour the peanuts into a bowl. Open the can and mix the coconut milk, chunky rooster sauce, garlic powder, and diced ginger. Whisk the miso into the hot water or stock until dissolved and combine.

Heat the oil in a skillet or saucier over a medium-high flame. Add the chicken and brown, 1-2 minutes on each side. Reduce heat to medium, pour in the miso-coconut mixture, and poach, covered, for 5 minutes. Uncover and poach for an additional 5 minutes. Add the frozen peas and poach for another 4 minutes.

Serve over rice or pasta, and sprinkle with peanut pieces.

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