Garlicky Chicken and Peanut Stir-fry

Name: Garlicky Chicken and Peanut Stir-fry
Yield: serves 4 to 6
Ingredients: 6 tablespoons creamy peanut butter; 1 tablespoon packed dark brown sugar; 1 1/2 tablespoons soy sauce; Freshly squeezed juice of 1 lime, plus lime wedges, for serving; 1/2 teaspoon crushed red pepper flakes or to taste; 4 boneless skinless chicken breast halves, cut crosswise into 2-inch strips; Salt and freshly ground black pepper to taste; 2 tablespoons peanut or vegetable oil; 6 tablespoons thinly sliced scallions (white and light green parts); 2 tablespoons finely chopped garlic; 2 tablespoons peeled and finely chopped fresh ginger; Cooked white rice, for serving

December 9, 2011

We can get behind any recipe with peanut butter in it! This savory dish, with just a hint of fiery red pepper flakes, is a nod to our favorite Thai take-out dish from Kao Thai in Savannah. Best of all, it’s based on ingredients you probably already have in the house.

Recipe information

Yield
serves 4 to 6

Ingredients

6 tablespoons creamy peanut butter

1 tablespoon packed dark brown sugar

1 1/2 tablespoons soy sauce

Freshly squeezed juice of 1 lime, plus lime wedges, for serving

1/2 teaspoon crushed red pepper flakes or to taste

4 boneless skinless chicken breast halves, cut crosswise into 2-inch strips

Salt and freshly ground black pepper to taste

2 tablespoons peanut or vegetable oil

6 tablespoons thinly sliced scallions (white and light green parts)

2 tablespoons finely chopped garlic

2 tablespoons peeled and finely chopped fresh ginger

Cooked white rice, for serving

Preparation

Step 1
Whisk together the peanut butter, brown sugar, soy sauce, lime juice, red pepper flakes, and 1/2 cup of water in a saucepan over medium-low heat. Cook for 5 to 7 minutes, stirring constantly, until the sauce is smooth and completely warmed through.
Step 2
Season the chicken with salt and pepper. Heat the peanut oil in a very large skillet over medium heat. Cook the chicken, stirring occasionally, for 5 to 7 minutes, or until golden and the juices run clear when the chicken is pricked with a fork. Add the scallions, garlic, and ginger and cook for 1 minute more.
Step 3
Remove the skillet from the heat, pour in the peanut butter mixture, and toss with the chicken. Serve hot with the white rice.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.

TagsStir-Fry Peanut Butter Lime Citrus Fruit Chicken Breast Chicken Poultry Main Dinner Dairy Free Gluten Free Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes