1.Cut chicken into cubes, and sprinkle with salt and pepper.
2.Slice onion in julienne, and mash garlic.
3.In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
4.Add garlic and stirfry til golden, and quickly add onions, and stir. When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bitliquid from chicken should all be evaporated.
5.Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
6.Stir to coat well, and until peanut butter has melted.
7.Add water, and simmer about 15 minutes, or until flavors have blended well.
8.Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
9.Serve over steamed rice, with chopped cilantro and peanuts to garnish.
10.I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (397g)|
|Recipe Makes: 2|
|Calories from Fat: 186 (44%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 87.9mg||27 %|
|Sodium 691.9mg||24 %|
|Potassium 710.8mg||19 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.1g|
|Protein 39.1g||56 %|
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Calories per serving: 426
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