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STIR FRIED ISLAND CHICKEN/PEANUT GARLIC SAUCE

Category:    Chicken, Sauces
Yield: 4 servings
 
-------------------------------I.E.S.JJGF65A-------------------------------

------------------------------PHILLY.INQUIRER------------------------------

-------------------------------FOR THE SAUCE-------------------------------
      2 ts Creamy peanut butter                1 ts Minced garlic
      2 tb Fish sauce                          1 ts Red curry paste
      2 tb Chicken stock                 

------------------------------FOR THE CHICKEN------------------------------
      3 tb Peanut oil                          1 c  Chopped yellow summer squas
      3 ts Minced garlic                       1 c  Bean sprouts
  1 1/2 ts Minced fresh ginger                 8 tb Chopped roasted peanuts
      9 oz Boneless chicken,diced              3 tb Chicken stock,optional
      1 c  Chopped carrots                     4 ts Chopped fresh coriander
      1 c  Chopped zucchini                         ( cilantro )
 
    Put the peanut butter into a blender,and add the fish sauce and
  stock.Blend well.Add the garlic and curry paste,and blend until smooth.
    In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and
  stir fry a few seconds.Add the chicken.When cooked halfway,add the
  carrots,and stir fry a minute or two.Continue adding the
  vegetables,stirring a minute after each one.Stir fry one or two minutes..
    Add the peanuts and sauce,and mix well.If the sauce is too thick,add the
  stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red
  curry paste and fish sauce are sold in ethnic aisle of many large
  supermarkets,or asian markets.WE increased the amount of chicken to 12
  ounces......
 

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