all of it)
Eat Smart brand)
Pour over and marinate the chicken for several hours in refrigerator.
Stir occasionally while marinating.
the wok. Mise en place is always important, but never more so than
when making a stir fry dish!
saucepan and heat over medium until boiling. Watch it very carefully,
as the alcohol will cause it to boil over. Measure out half as much
peanut butter as marinade, then remove pan from heat and add the peanut butter, stirring until sauce is smooth. Taste and adjust with
more peanut butter if you like. Stir in the half and half. Let sit on
stove at very low or warming heat.
cold water over the hot pasta. As soon as hot water is drained off,
add a drizzle of olive oil and sliced green onions and toss to coat
and combine. Return to pot and hold over low or warming heat on stovetop.
brown. Immediately add the chicken to wok and stir fry till done, then remove and hold on side.
Add remaining vegetables to wok. While stir frying, add about
¼ cup teriyaki sauce to vegetables to create steam. When vegetables
are tender, add back the chicken. Lower the heat under the wok and
add the warm peanut butter sauce, stirring with the chicken and vegetables.
with chopped peanuts and green onion if desired. Or skip the pasta
and serve with rice, preferably the sticky Chinese type.
for this dish. Worked great, and the chicken had the opportunity
to pick up a nice brown color. If you do use a wok, I recommend
stir frying the chicken in two separate batches, so that the chicken
browns instead of steams.