I wanted to make something that resembled thai food, without actually having a lot of Thai staple ingredients available. The result is a thai/indian/asian medley.
Time: 40-60 min
Ingredients:
Boneless skinless chicken breasts - 2
Olive oil
Oyster sauce - 1-3 tsp
Turmeric
Black pepper or Pepper medley
Powdered ginger (fresh is better!)
Garam masala
Garlic - 6 cloves
Red onion - half
Baby carrots - handful
Red bell pepper - half
Baby spinach - generous handful
Sugar snap peas - handful
Jalapeño peppers - 1-2
Peanut butter (I used "Once Again" Creamy) - 1 tsp
Jasmine rice - 1 cup
Instructions:
1. Cut up raw chicken into bite-sized pieces, marinade in olive oil, oyster sauce, powdered ginger, garam masala, turmeric, and pepper. Set aside.
2. Set rice to boil (time this step so that your rice gets done when your stir fry is done)
3. Mince garlic. Dice onion. Julienne the bell pepper and carrots. Cut up spinach. Mince Jalapeno.
4. Heat up pan on high heat, and apply olive oil. Sauté chicken on high heat until good color, add onions and garlic, and lower temperature to half. Sauté, and let cook for 5-8min, occasionally stirring.
5. Add peanut butter, peppers and carrots, wait 3-5 min.
6. Add sugar snap peas, wait 2 min.
7. Add spinach and jalapeno, wait 2-3 min.
8. Serve and enjoy :)
