This stir fry is delicious and is very versatile. Feel free to switch up the chicken with anything you have on hand like beef, shrimp or tofu, and to add any veggies you want or have on hand.
This stir fry is perfect with some steamed rice or noodles or as I made it tonight as a filling for lettuce wraps.
Peanut Chicken Stir-Fry
- 2 tsp. cornstarch
- 1 Tbsp. mirin (Japanese cooking wine, you can use sherry or any sweet wine you have)
- 2 Tbsp. water
- 1 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 2 Tbsp. oyster sauce (I used vegetarian oyster sauce)
- 1 tsp. sesame oil
- 1 tsp. sugar
- 2 Tbsp. vegetable oil
- 1 1/2 lbs. boneless, skinless chicken thighs or breasts, cut into small cubes
- 1 tsp. minced ginger
- 2 cloves of garlic, minced
- 4 green onions, sliced
- 1 red pepper, chopped
- 1 cup shitake mushrooms, sliced
- 1 (8oz) can, sliced bamboo shoots, rinsed and drained
- 1 (8oz) can, sliced water chestnuts, rinsed and drained
- 1 cup roasted peanuts
2. Heat a wok or a large skillet over medium-high heat. Once hot add 1 Tbsp. of the oil and chicken and stir fry until almost cooked through, about 3 minutes. Remove from the pan and set aside.
3. In the same pan add the remaining oil, ginger, garlic and onion and stir fry until softened and fragrant. Add the mushrooms, peppers, bamboo shoots, water chestnuts and peanuts and stir-fry for a minute longer. Add the chicken back into the pan and pour over the stir-fry sauce. Cook until the chicken is cooked through and sauce has thickened, about 2 minutes.
4. Remove from heat and serve with steamed rice or wrap up in crisp iceberg lettuce leaves.