30 Minute Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.

Name: 30 Minute Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup low sodium soy sauce; 1/2 cup sweet thai chili sauce; 1/4 cup creamy peanut butter; 2 tablespoons rice vinegar; 2 teaspoons thai red curry paste; 1 teaspoon fish sauce (optional (but so good!)); 1 tablespoon gresh ginger (grated); 1 clove garlic (minced or grated); juice of 1 lime; 1 pound boneless skinless (chicken, cubed); 1 red bell pepper (sliced); 2 carrots (shredded); 1/2 cup shelled edamame; 1 cup fresh basil (chopped); 1/2 of a medium pineapple (cut into triangles); [sesame rice | https://www.halfbakedharvest.com/30-minute-korean-beef-toasted-sesame-rice/] or [coconut rice | https://www.halfbakedharvest.com/simple-summertime-basil-chicken-curry-coconut-ginger-lime-rice/]

It. Is. PERFECT. Like the best light, fast, simple and healthy weeknight, summertime meal.

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

30 Minute Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.

Foto: Half Baked Harvest

Bahan-bahan

4 porsi

1/2 cup low sodium soy sauce
1/2 cup sweet thai chili sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 teaspoons thai red curry paste
1 teaspoon fish sauce (optional (but so good!))
1 tablespoon gresh ginger (grated)
1 clove garlic (minced or grated)
juice of 1 lime
1 pound boneless skinless (chicken, cubed)
1 red bell pepper (sliced)
2 carrots (shredded)
1/2 cup shelled edamame
1 cup fresh basil (chopped)
1/2 of a medium pineapple (cut into triangles)
[sesame rice | https://www.halfbakedharvest.com/30-minute-korean-beef-toasted-sesame-rice/] or [coconut rice | https://www.halfbakedharvest.com/simple-summertime-basil-chicken-curry-coconut-ginger-lime-rice/]

Langkah-langkah

In blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry past, fish sauce, ginger, garlic and juice of 1 lime. Blend until smooth and combined.
Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.
Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.
Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.
Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!