Chicken Stir-Fry With Peanut Butter Sauce & Ginger

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Peanut butter sauce and ginger can really help make your chicken stir-fry dinner extra special. Make chicken stir-fry with peanut butter sauce and ginger with help from a passionate culinary instructor in this free video clip.

Part of the Video Series: Chicken Stir-Fry Recipes
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Video Transcript

Hi, I'm Chef Amee Hoge, and I'm here to teach you how to play with food where I take a basic recipe, change it up a little bit to create a whole new dish. So today instead of just making basic stir-fry, we're going to be making a chicken stir-fry with peanut butter and ginger sauce. I have my assistant here, the fit cook, Justine. She's going to be helping me out to put some ingredients in here to make a really good dish. She's one of my, actually one of my cooking students, huh? We love to cook together, so what I'm going to do is we're adding some extra virgin olive oil, about a tablespoon to the bottom to our pre-heated pan. It's about medium high and we're going to take, I always add, actually I always start with my garlic don't I? You do, you do. I love adding my garlic. You want to start with the food that takes the longest to cook, okay? Then I'm going to actually add some carrots. Carrots, now I finely chop up my carrots, I like them to cook faster and so that's why I do that. Then I'm going to add some chicken. I love how you did such a fine job of cutting up this chicken. Thank you, someone taught me well. Nice, and again it all, you know, if you want to eat fast, chop up your things and you can actually put this right back in the fridge, put a bag in there, you know, wrap it up. It doesn't take too long to, or it can keep well in the fridge. Well the good thing about the stir-fry is it is something that you can whip up really fast and people that are going to the fast food, you can do this fast. This is what, if you do it all prep, ahead of time for the work week this is what I do. Yeah. It's quick. Nice. And then you've got food for the whole week. Smart. The mise en place, right? The French term the mise-en-place, that's what the French do. They get it all chopped up, ready to go. I'm going to add in some green onion. You can add red onion. Yes. A little ginger, this is the ginger, a part of the sauce. Okay, I'm going to add a little bit more than I normally do. It's like ginger in a jar. I love ginger in a jar. Now sometimes I get it and I chop it up, the root, but this is so easy. You can get it at any of the, you can get it in a lot of different, many health food stores and it's pureed and they don't even have, it's got a little bit of sugar for a preservative but it doesn't have the corn syrup and I don't do corn syrup if at all possible just because I don't like how, what it does to my body. Well it spikes the blood sugar as well. And then you crash. You know what, we're going to need some rice there. We forgot to put our rice out. You've got it. Let's get out right over here I've got some brown rice. I'm adding some purple cabbage. Then I'm going to add a little cilantro, okay, so people, this is not my favorite herb. I really don't like cilantro but I think it's a good herb to cook with, especially it pairs well with peanut butter, okay. Add a little salt. I always add a little salt. I'm going to just add maybe a tablespoon. I love peanuts. It kind of masks the whole cilantro thing and then one of my favorite sauces is sweet garlic chili sauce. So this I probably add maybe two tablespoons. Okay, we've got it. That peanut butter just melts nicely and you can also add some crunched up peanuts. I love crunchy peanuts in my. Do we have crunched up ones? I think we've done that before. We don't, yeah I haven't, you can put whole ones too. Do you want to do that? Yeah I've got some whole ones over there. Just impromptu. It's always good to do that. Okay, I always add, playing with food it's what I do, alright. Um, alright. Crank that up just a little bit more. Then I'm going to add a little bit of sesame seeds, super healthy for you. Alright, you can dump some in there, yeah, sure. Just dump it in there, dump them in there. Alright now what do we have? Some short grain brown rice over there? We do. And the peanuts don't have to cook obviously. I'm going to let you hand me that plate. You've got it. This is a nice little way to add some crunch to the dish as well and protein right? Excellent protein actually. Nice. Okay and there you have it. Need a fork? Our chicken stir-fry with peanut and ginger sauce. I'm Chef Amee Hoge. You can check me out on my website at Chef Amee with two


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