This Spiced Ginger Peanut Chicken is the perfect blend of vegetables and chicken. It has a lightly spiced ginger, peanut, and caramel sauce that you can serve on top of a bed of bean noodles or white rice topped with fresh cilantro.
This meal was quick to throw together since I used a roasted four pound chicken and didn’t have to cook the meat. The caramel sauce called for in the ingredient list is from my butterscotch caramel sauce recipe, or you can use your own.
Spiced Ginger Peanut Chicken
1/2 cup roasted peanuts (salted or unsalted)
4 medium carrots, peeled and julienned or shredded large
8 oz package sugar snap peas
1 full roasted chicken breast cut into bite-size pieces
2 T vegetable oil
1 small onion, sliced into strips
1 tsp garlic, minced
1 1/2 tsp ground ginger
1/8 tsp crushed red pepper
3 T caramel sauce
3 T chicken broth or juices from roasting bag
2 tsp soy sauce or liquid aminos (I use Bragg’s liquid aminos)
Heat oil in skillet on medium high until thin and flows easily in pan. Saute onion and garlic until lightly browned and translucent. Add carrots, sugar snap peas, and roasted chicken breast and fry for two minutes. Stir in ginger, red pepper, caramel sauce, chicken broth or roasting juices, and soy sauce and simmer on low heat for five minutes. Serves four.
To Serve: Serve half a cup of chicken and vegetables over one cup of vermicelli bean noodles or white rice. You can find vermicelli bean noodles in the Asian section of your grocer or at an Asian supermarket. They are usually tied into small bundles. One bundle is about one serving. This recipe takes four small bundles. Cook by placing in boiling water for three to four minutes or until fat and tender.
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