Adapted from original recipe by Sean Peiffer
- 1 to 1.5 lbs. chicken breasts, cut into bite size pieces
- 2 tbsp oil (olive, peanut, canola, or sesame)
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 cup peanuts (unsalted party peanuts work best)
- 2 tbsp corn starch
- 1 tbsp ground or minced
- 1 tbsp sugar
- 1/4 to 1/2 tsp cayenne pepper (depending on how spicy you want it)
- 1 tsp curry powder
- 1 tbsp dried parsley
- 4 tbsp soy sauce
- 1 tsp mustard seed, whole
- scallions (optional)
- Chinese, asian stir-fry vegetable, or broccoli (optional, prepare separately)
- 2 cups white rice (instant or regular)
- In a 2-cup measuring cup (or larger) add 1/2 cup water, corn starch, ginger, sugar, cayenne pepper, curry powder, parsley, mustard seed, and soy sauce
- Mix sauce with fork or whisk until blended
- Fill measuring cup with water until 2 cups of liquid is present. Set aside.
- Prepare 2 cups of white rice according to directions.
- Heat large skillet to medium-high heat
- Stir fry onion in 2 tbsp of oil
- When onion starts to get clear, add garlic
- Cook for 30 seconds, and add chicken
- Cook chicken until done
- Move chicken to sides of skillet, leaving space in middle of pan. Add peanuts to middle.
- Let peanuts cook for 30 seconds, and then incorporate with chicken
- Add sauce from measuring cup to skillet, and bring to boil, stirring constantly. Sauce will begin to thicken.
- When desired thickness is reached, remove from heat
- Stir in vegetables (optional)
- Serve over rice
- Garnish with scallions (optional)