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Indonesian Chicken And Carrot Stir Fry

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  Chicken broth 1⁄2 Cup (8 tbs)
  Smooth peanut butter 3 Tablespoon
  Soy sauce 2 Tablespoon
  Lime juice 2 Tablespoon
  Jalapeno peppers To Taste
  Vegetable oil 2 Tablespoon
  Skinless boneless chicken thighs/Skinless boneless chicken breasts 3⁄4 Pound
  Garlic 2 Clove (10 gm)
  Carrots 2 Medium
  Snow peas 4 Ounce
  Shredded basil 1⁄4 Cup (4 tbs)
  Chopped roasted peanuts 1⁄4 Cup (4 tbs)

1. In a small bowl, blend together broth, peanut butter, soy sauce, lime juice, and jalapeno pepper. Set sauce aside.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add garlic and carrots and stir-fry 1 minute. Add snow peas and stir-fry 1 minute longer.
3. Add peanut butter sauce to wok, reduce heat to medium-low, and cook 2 minutes. Stir in basil. Serve at once, garnished with chopped peanuts

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 313 Calories from Fat 195

% Daily Value*

Total Fat 22 g34.6%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 636.4 mg26.5%

Total Carbohydrates 12 g4.1%

Dietary Fiber 3.2 g13%

Sugars 4.2 g

Protein 20 g40.5%

Vitamin A 109.8% Vitamin C 37.1%

Calcium 4.4% Iron 8.4%

*Based on a 2000 Calorie diet

Indonesian Chicken And Carrot Stir Fry Recipe