A Sarcastic Appetite

Chicken Stir Fry with Peanuts & Scallions
September 18, 2010, 11:11 am
Filed under: Uncategorized

I have a very charming habit of getting enormously cranky when I haven’t eaten anything. It happens in the blink of an eye: one minute I’m a happy camper, the next I’m breathing fire and snarling around the room like some kind of medieval dragon. It’s not pretty, and the only remedy is food – and fast.

The biggest danger zone? Those hours between getting home from work and getting food on the table, a situation that becomes perilous when I throw in a trip to the gym. But having done this a few times now, I’m becoming a pro at having dinner ready within 30 minutes of walking in the door – including time to take a shower and make a few phone calls.

This is my secret weapon….well, that and a glass of wine, anyway. Toast the peanuts before you head out, and put the rice in the pot so you can turn the heat on right when you get back. All you have to do is chop the chicken, scallions, and garlic, and throw the sauce together. You’ll be surprised at how quickly it comes together. Even I was, and before I knew it the steam had subsided from my ears and I was no longer breathing fire. Crisis averted?

Chicken Stir Fry with Peanuts & Scallions

Serves 3ish. Adapted from Everyday Food: Great Food Fast by Martha Stewart.

1 1/2 lbs. chicken tenders, cut into bite-size pieces

1 tbsp. cornstarch

1/2 tsp. crushed red pepper flakes

lots of salt and black pepper

2 tbsp. peanut or canola oil

3 garlic cloves, minced

6 scallions, diced

2 tbsp. rice vinegar

4 tbsp. hoisin sauce

1 tbsp. soy sauce

1/2 tsp. fish sauce

1/4 c. water

3/4 c. toasted peanuts

rice, to serve

In a medium bowl, toss the chicken pieces with the cornstarch, salt, pepper, and crushed red pepper flakes. Heat a saute pan on high heat. Cook the chicken, until browned, about 3 minutes. Add the garlic and toss frequently for about 30 seconds; add the rice vinegar and keep stirring until evaporated. Add the hoisin sauce, soy sauce, fish sauce and water. Add the peanuts and cook until the chicken is done. Remove from heat, stir in the scallions, and serve over rice.

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[…] The Ninja is! Or claims he is, anyway, and I’m terrified for the repercussions. We all know I get cranky when I don’t eat – but it’s genetic! He’s going to turn into some kind of Locally Sourced, […]

Pingback by Quinoa Salad with Asparagus, Spinach, Goat Cheese & Chicken « A Sarcastic Appetite

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