Peanut satay chicken stir-fry. But I cheated... the sauce was out of a bottle.I feel like such a fraud.
But it was the first time I tried cooking with peanut (other than desserts and PB sandwiches) and I didn't want to risk experimenting ... Pat can get tired of my experiments. This Thai Kitchen sauce was quite nice - not overwhelmingly peanutty, with a little curry kick (though I found it sweet more than I did spicy). I will definitely try to recreate this on my own sometime - when I do, you'll get the recipe. For now, pictures.I used 3 whole peppers (green, yellow & red), some broccoli, 2 carrots, 1/2 white onion, a couple handfuls of snow peas and a can of water chestnut. A note on water chestnut - they always gross me out a bit when I open the can. They look so soggy and blah. But they add such a wonderful, crisp crunch! I've gotten into the habit of cooking my meat separately from the vegetables - first, to be added in once the veggies are nearly done. Like now:Then in goes the sauce. I didn't use the whole bottle because I didn't want to be overwhelmed, but I probably could have. The leftovers are a little under-sauced (but I just added a bit before microwaving). It kind of added a dull colour to all the pretty veggies, but it was worth it! I let it warm up on minimum for a little while so that the flavours could meld together. I served this over some leftover Jasmine rice I had in the fridge. We're all about Jasmine rice - so yummy - with the right amount of stickiness to use chopsticks!