Chicken and Veg with a Peanut Sauce

This is a fantastic treat of a dish: it's hearty and filling but with great Asian flavors for when you just have that craving. The recipe comes courtesy of Lindsey, though I used dark brown sugar instead of light (mostly because that's what I grabbed from the pantry, and partly because I just prefer dark brown sugar in sauces). I also grated the ginger as that gets rid of all the stringy bits.

While I was prepping I let the chicken marinate in a little soy sauce and lime juice (maybe thirty minutes, tops). For the veggies I recommend just using a frozen bag of stir fry. Frozen veggies don't lose too much where flavor and nutrition are concerned, and it makes getting the meal together on a work night that much easier. Make sure the pan is good and hot before the frozen veggies hit it, though, it will help keep them from going soggy. Adding a splash of soy sauce to the pan while they cook up also adds some good salt while bringing in the flavors of the rest of the dish.

Chicken and Veg with a Peanut Sauce
(serves 4)

2/3 c onion, diced
olive oil
sesame oil
2 cloves garlic, minced
1 1/2 tsp fresh ginger, grated
2 tbs red wine vinegar
1/4 dark brown sugar
2 tbs soy sauce
1/2 c peanut butter
1/4 c ketchup
2 t sherry
1 1/2 tsp lime juice
2 chicken breasts, cut into one inch pieces
mixed veg (broccoli, snap peas, carrots, mushrooms, celery)
rice

1) Place a large saute pan over medium heat and drizzle in a tablespoon each of olive oil and sesame oil. Saute the onions, garlic and ginger until soft then spoon it all right into a small saute pan set over low.

2) Stir the red wine vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice into that mixture and season with salt. Leave over low heat, stirring occasionally.

3) Begin cooking the rice according to package instructions.

4) Saute the chicken until brown then remove to a plate.

5) Saute the veg and season, drizzling in a bit of soy sauce. The rice should be done now, so drain with a colander and cover with foil.

6) Return the chicken to the saute pan and toss with the veg.

7) Serve the chicken and veg over a bed of rice with a dish of the peanut sauce.