Honey Peanut Chicken Stir-Fry

   The other night was one of those nights when I didn’t really have anything planned for dinner, and I found myself with a little bit of this and a little bit of that and with no desire to head to the grocery store or to eat out.  So, I started looking at what I had and realized that I probably could make a pretty good stir-fry.  
   Then, I remembered a recipe I’d seen once for a honey peanut chicken, so I tried to look it up online.  I found one, but it seemed heavy on soy sauce and light on other seasonings, so I decided to tweak it; I used less soy sauce and added more ingredients.  
   I was super happy with the way it turned out, and it was a hit with everyone at home too.  Best of all, it kept me from having to make a dreaded last minute run to the store just so I could make dinner.  Try it tonight!

---Karly

HONEY PEANUT CHICKEN STIR-FRY

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
4 tablespoons teriyaki sauce
2 tablespoons fresh lime juice
4 tablespoons honey
6 tablespoons natural peanut butter
4 cloves garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons green curry powder (use regular if you don’t have green)
2 teaspoons Sriracha
2 cups broccoli florets, cut in bite-sized pieces (about 1 small crown of broccoli)
1 carrot, cut into matchstick pieces
4-5 green onions, cut into small pieces on a diagonal
¾ cup Jasmine rice
1 ½ cups water
Sesame oil
Handful of fresh cilantro, chopped (for garnish)
2 handfuls peanuts, chopped (for garnish)

First, make the sauce by combining the soy sauce, teriyaki, lime juice, honey, peanut butter, garlic, ginger, curry powder, and Sriracha in a medium bowl and whisking until well combined.  Put the chicken in a large Ziploc bag, and pour half of the sauce into the bag, then seal it and shake it around a bit to coat the chicken well.  Set it aside while you chop your veggies, and keep the other half of the sauce for later.   After everything is chopped, start the rice.  Put a teaspoon or so of sesame oil in a saucepan, heat it, and add the rice; stir and let the rice cook for 2-3 minutes, then pour in the water and let it come to a boil.  Reduce the heat to low, cover, and simmer until all of the water is absorbed and rice is fluffy, about 15-20 minues.

While the rice is cooking, heat a couple of teaspoons of sesame oil in a skillet until very hot, then add the chicken and cook, stirring, until the chicken is cooked through, 5-7 minutes.  If the sauce starts to burn or stick, add a bit of water while the chicken finishes cooking.  Take the chicken out of the skillet and set aside.  Heat a little more sesame oil in the skillet, then add the broccoli, and cook, stirring for 3-4 minutes.  Add the carrots and green onions, and cook, stirring, 3-4 more minutes.  Put the chicken back into the skillet with the veggies, then pour in the other half of the sauce that you reserved.  Let everything heat through for a minute or two.  By this time, your rice should be done.  To serve, put the rice on a large platter or in a large bowl, pour the chicken and veggies on top, and garnish with the cilantro and peanuts.

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