29 March 2012

another stirfry

{image credit: nextography}
Sorry, that's a really boring title for a really good stirfry!

No marinading involved here. Made with chicken and fresh vegetables, flavored with a genius combination of relatively simple ingredients, it's easy to toss together at the last minute . . . and by "last minute" I mean "in about twenty minutes." You know the drill.

As my husband would say, this sauce is off the hizz. He thinks he's so street. (But yes, the sauce truly is superb.)

A nice variation on this is to replace half of the lime juice with rice wine vinegar, and then add the zest of one lime. 


Peanut, Lime, and Ginger Stirfry
(original from Life As A Plate)

1/4 cup lime juice
3 tablespoons natural peanut butter*
3 tablespoons mild honey
2 tablespoons minced fresh ginger
1 tablespoon tamari
2 garlic cloves, minced
1/4 cup unrefined coconut oil, divided
3 skinless, boneless chicken breasts**
fresh vegetables, washed and chopped***

1) Whisk together lime juice, peanut butter, honey, ginger, tamari, and garlic.
2) Melt 2 tablespoons of the coconut oil in large skillet over medium-high. Sear both sides of each chicken breast in coconut oil, just so that outside is lightly browned. Watch out for splattering oil.
3) Remove breasts from skillet and slice thinly across the grain. Melt another tablespoon of coconut oil and return strips to skillet, tossing with tongs or spatula until cooked through. Set chicken aside in large bowl.
4) Melt remaining tablespoon of coconut oil in skillet if needed. Add vegetables; toss and cook until crisp-tender.
5) Return cooked chicken to skillet, and stir in sauce to coat meat and vegetables. Taste and adjust seasonings if needed (I just added a bit more salt). Serve immediately.


*Almond or sunflower seed butter are also good.
**I wish I had a kitchen scale so I could measure this kind of thing for you . . . I can say that each breast was about as big as my hand, but unless you've been inspecting my hands lately, that wouldn't be very helpful either . . . oh well. Estimation is the spice of life.
***For this amount of sauce and chicken I used a bunch of very slender asparagus stalks cut into two-inch pieces, one large carrot cut into matchsticks, and about two cups of chopped cauliflower. It served two hungry young men and one hungry me, with a little left over for lunch tomorrow.