Friday, April 4, 2014

Spicy Chicken Almond Stirfry

spicy chicken stirfry 2

I have this huge jar of almond butter sitting in my fridge that I bought at Costco months ago when Kevin expressed an interest in eating the stuff, and sure enough, he's barely made his way through it. Do your kids do that? Do they ask you to buy something, and then there it sits forlornly in your pantry until you have to either eat it yourself, throw it away, or donate it? I'm not that fond of almond butter but with this giant jar I had to find something to do with it.

On a drizzly day I was watching Food Network and watched Rachael Ray make this stir fry. For about a year we've avoided anything containing soy (including soy sauce), but slowly Kevin has been able to re-introduce those things to his diet without an issue. With most of the ingredients already in the cupboard, this looked too good to pass by. The sauce gets it's thickness from the almond butter, and is a nice change from the usual peanut Asian style sauce. It's savory, thick, and you can add a great kick from the added hot sauce.

1/4 cup almond butter
1/2 cup chicken broth
1/4 cup hoisin sauce
1/4 cup low sodium soy sauce
 2 cloves of garlic, grated
1 inch piece of fresh ginger, grated
juice of 1 lime
Sriracha to taste

1 onion, halved and sliced about 1/4 inch thick
250 g sugar snap peas, thinly sliced on the diagonal
3 ribs of celery, thinly sliced on the diagonal
2 carrots, peeled and cut into matchsticks
1/2 sweet pepper (red/orange or yellow), sliced
1 hot chile, seeded and minced
1 1/2 cups cooked chicken meat
1/3 cup sliced almonds

In a small saucepan, stir together the almond butter, chicken broth, hoisin sauce, soy sauce, garlic, lime juice and ginger. Place the pot on the stove on medium low heat and allow to simmer until thickened.

Place the almonds in a dry frypan over medium low heat. Watch carefully and stir occasionally while they toast. Once the start to brown, remove them from the pan and let cool.

Meanwhile, heat some oil in a wok or a large fry pan until the oil is shimmering and hot. Add the onions and saute briefly until softened and transluscent.Stir in the carrots, celery snap peas, sweet pepper and hot pepper. Saute for about 2 minutes and then add the chicken. Give it a good stir and keep it moving to prevent things from burning. Pour some of the sauce over top and stir to coat-you likely won't need all of it, but you'll have enough in case you like lots of sauce. Put any extra sauce in the fridge to put over rice later if you wish.

Serve immediately with steamed rice and topped with the toasted almonds.

Makes 4 generous servings

Adapted from Rachael Ray

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