Recipe - Stir-Fried Island Chickenpeanut Garlic Sauce

I.E.S.JJGF65A

PHILLY.INQUIRER

FOR THE SAUCE
2 teaspoon Creamy peanut butter
2 tablespoon Fish sauce
2 tablespoon Chicken stock
1 teaspoon Minced garlic
1 teaspoon Red curry paste

FOR THE CHICKEN
3 tablespoon Peanut oil
3 teaspoon Minced garlic
1 One half teaspoon Minced fresh ginger
9 ounce Boneless chicken, minced
1 cup Chopped carrots
1 cup Chopped zucchini
1 cup Chopped yellow summer squas
1 cup Bean sprouts
8 tablespoon Chopped roasted peanuts
3 tablespoon Chicken stock,optional
4 teaspoon Chopped fresh coriander
( 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......

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini