Versatile as well. You can throw in as many or as few vegetables as you like.
For protein, you can use beef, chicken or shrimp.
Or go vegetarian with added nuts, seeds or tofu.
And more veggies, more crisp fresh veggies…I love all the different flavour combinations you can create with different vegetables in Stir-Fry dishes.
Of course you can also mix things up with different sauces. My latest obsession is this Stir-Fry Chicken with Peanut Sauce. I had it for supper three nights in a row. I’m so in love with it, I think I could eat it every day for the rest of my life.
I did not try to develop a new recipe for Peanut Sauce. There are tons of recipes online. The one I like best and used for this Stir-Fry Chicken dish is Basic Peanut Sauce by Broke Ass Gourmet. Hop on over there, bookmark the recipe and then return here for the Stir-Fry Chicken Recipe.
Pictures, pictures, pictures. I couldn’t stop snapping pictures. It wasn’t only because of my obsession with this dish, it was also because I’m obsessed with the new camera my Husband gave me for Christmas.
Look at the cauliflower. Can you see how it has started to caramelize? I took that picture at night without a flash. That’s something I wouldn’t try with my old camera. Well, I guess I would and then Photoshop the heck out of it?
See the close up of these rice noodles? A close up. Also taken at night, without a flash. These shots were all taken with my new camera’s Automated Functions. No Photoshop processing necessary!
With the ease of a point and shoot camera. I can hardly wait to see what kind of images I can produce using the Manual Functions. That is after I’ve learned how to use them.
If you find I’m absent from blogging recipes, you’ll probably find me online reading all I can on how to take better pictures. Blogging and Photography, the perfect marriage of two passions!
Homemade Basic Peanut Sauce
Gluten Free | Sugar Free | Dairy Free | Egg Free | Vegetarian
Summary: You will need the following ingredients for the peanut sauce…
- Use this Basic Peanut Sauce recipe by Broke Ass Gourmet.
- I always make the sauce first and then set it aside while I prep the veggies and meat for my Stir-Fry.
Preparation time: 5 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Sugar Free | Dairy Free | Egg Free
Recipe: Stir-Fry Chicken With Peanut Sauce
Summary: So good, I could eat this Stir-Fry dish everyday!
Gluten Free | Sugar Free | Dairy Free | Egg Free | Omnivore
*** Always refer to packaging labels for the most up to date allergy information.
- 1 batch homemade Basic Peanut Sauce (see above)
- 2 boneless, skinless chicken breasts, chopped in bite size pieces
- large carrot, peeled and sliced in medallions
- cauliflower, separated into bite size florets
- broccoli, separated into bite size florets
- celery, chopped
- medium red onion, chopped
- baby bok choy, bottoms removed to separate stalks
- fresh mushrooms, cleaned and sliced
- green or red peppers, chopped
- 2 tsp grapeseed oil, or frying oil of choice
- 1 can cut baby corn, drained
- 1/2 Cup unsalted roasted peanuts
- Prepare Basic Peanut Sauce. Set aside.
Preparing the Chicken:
- Poaching the chicken before stir frying, keeps the meat juicy and creamy-white.
- In a large saucepan, or a wok, boil 4 cups water. When water comes to a boil, immediately remove from heat and add the chicken. Stir to prevent chicken from sticking.
- Continue to stir for about 2-3 minutes, until chicken turns opaque but is not cooked through.
- Drain chicken, place in a medium bowl. Set aside.
Cooking the Stir-Fry:
- Heat wok until very hot, add oil, and denser vegetables. Carrots and cauliflower in this case. Stir constantly for 30-60 seconds, until starting to brown. Add broccoli, celery, onion and baby bok choy. Stir constantly for another 30-60 seconds. Add mushrooms and peppers. Stir constantly for another 30-60 seconds. Add prepared chicken, baby corn and peanuts. Stir until incorporated. Add Peanut Sauce. Stir until incorporated. Turn heat down to medium, cover let sit for about 2 minutes.
- Serve hot, over rice, or gluten free rice noodles of choice. I prefer Annie Chung rice noodles.
Yum, all that’s left to do now, is to lick the bowl
- Almost all the Stir-Fry ingredients are optional. You can throw in as many or as few different vegetables as you like. Add ingredients like water chestnuts and fresh bean sprouts. Switch up the peanuts for almonds or cashews.
- For protein, you can use beef, or shrimp instead of chicken, or go vegetarian with nuts, seeds or tofu.
Recipe by Laureen
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Diet type: Omnivore
Diet tags: Gluten Free | Sugar Free | Dairy Free | Egg Free
Number of servings (yield): 4
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
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Gluten Free Monday hosted by Heidi at One Creative Mommy
Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac Disease
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Fat Tuesday hosted by Jill at Real Food Forager
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
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Recipe Box hosted by Chaya at Bizzy Bakes
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Simple Lives Thursday hosted by Diana at A Little Bit Of Spain In Iowa
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
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Whole Food Fridays hosted by Megan at Allergy Free Alaska
Foodie Fridayhosted by Diane at Simple Living and Eating
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