sesame peanut chicken with fresno chili and basil

21 Jan

What You Need for 2 Servings:

4 Chicken legs or 2 chicken breasts, bones and skins removed

1-2 fresno chilis (they look like red jalapenos), sliced thinly (seeded or not, depending on your heat preference)

1 shallot, minced

2 cloves of garlic, minced

a handful of basil leaves, chiffonaded

2 T creamy peanut butter

1/2 T of rice vinegar

chili garlic sauce (optional)

1 T sesame oil

i intended to add broccoli to this but i forgot it, you can use any kind of vegetable in this stir fry.

How To:

In a wok or large skilled heat the sesame oil. add the shallot and chilis and let them infuse the oil with their glory for a few minutes.

add in the garlic and the chicken and cook until the chicken is browned on all sides and cooked through. about ten minutes depending on the cut of the chicken and the size of the pieces.

while the chicken is cooking, combine the peanut butter, vinegar, and chili garlic (if using) in a bowl.

stir fry in half of the basil

 

pour in the peanut butter mixture and stir to coat all the chicken. garnish with the other half of the basil! thats it!

serve with rice or on noodles 🙂

 

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One Response to “sesame peanut chicken with fresno chili and basil”

  1. Katie January 23, 2012 at 7:25 pm #

    Delicious! To eliminate the carbs of rice, I put it over some riced cauliflower. You don’t really notice the difference because it’s the same texture. All I did was put the cauliflower in the food processor and pulse it, then microwaved it for about 3 minutes (for a single serving).

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