Chicken and vegetable stir- fry with easy peanut sauce
To kick start the new year , I've made this moriesh and very flavorful veggie-packed one-pan stir-fry . A satisfying dish when you're hungry and in a hurry but don't want any takeout dish . The flavor goes well together and it pairs well with my favorite grain and it's no wonder that I keep cooking this since last month .
The cumin adds a certain depth of wonderful flavor and aroma to this dish , so don't omit it . The sauce can be use as a dipping sauce for grilled chicken or pork or a Vietnamese-style fresh spring rolls . Serve this dish with rice or noodles , you can even add more veggies like cauliflower or French beans or use shrimps/prawns instead of chicken . If you want a meatless dish , use tofu , pan-fry it and it'll be just as scrumptious , well , if you dig tofu , that is ! You can double the recipe and if you're using whole chicken legs just like the one I used in this recipe , the chicken will still be moist and soft after reheating , steaming's the best way to reheat it . With its delightful texture and a wonderful spicy satay flavor , this speedy dish will surely please kids and adults alike !
Please check original recipe @ Cooking Light / My Recipes
400 grams / 2 pieces skinless and boneless whole chicken legs
1 head broccoli
1 large red bell pepper
1 clove garlic , minced
1 teaspoon finely chopped ginger
1/4 cup coconut cream
2 tablespoon broth or warm water
2 tablespoon soy sauce
2 tablespoon creamy peanut butter
1 tablespoon chili paste / sauce
2 teaspoon grated lime rind
1 1/2 tablespoon lime juice
1 teaspoon sesame oil
1/4 teaspoon ground cumin
some lightly salted peanuts , to garnish
* Cut chicken legs into four , season with salt , ground white pepper , 1/2 teaspoon sesame oil and 1/2 teaspoon tapioca starch mix well and set aside ,
* Cut broccoli into florets , trim and peeled the tough outer layer of the stalk and cut into sticks . Blanch in a boiling water for 1 minute , rinse and drain in a colander . Cut bell pepper into bite-sized pieces .
* In a medium bowl , combine the coconut cream , broth / water , soy sauce , peanut butter , chili sauce , lime rind , lime juice , sesame oil and cumin , stirring with a whisk until peanut butter is dissolved , set aside .
* Heat a wok or a large skillet over high heat , add some oil , when oil is hot , add chicken , cook for 2 minutes ( depending on the thickness ) on both sides , transfer to a plate and cut into bite-sized pieces . Turn down heat to medium-high , add in broccoli and bell pepper , stir-fry for 2 minutes . Add in the chicken , cook for another 2 minutes then pour in the sauce , stir and cook for about a minute , stirring well to combine . Adjust taste and dish up , serve immediately .