Let me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.
Thanks to Taste and Tell for the recipe! – very slightly adapted
- 1 (14-oz) can unsweetened light coconut milk
- ⅓ cup smooth peanut butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground ginger
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 (12-oz) bag mixed unseasoned stir-fry vegetables
- ½ cup frozen mixed vegetables
- chopped peanuts, for serving
- hot cooked rice, for serving
- Place first 5 ingredients in blender. Whiz around until mixed.
- Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
- Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
- Add rice to bowl. Top with stir-fry, then peanuts.
- Eat and enjoy!
