Peanut Chicken
This simple stir fry, from Melissa Clark, is great all year round, but especially when farm-fresh local vegetables are available. And it's perfect for a fast weeknight dinner, too!
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Ingredients
- cup peanut butter (creamy or crunchy, preferably without added sugar)
- 1 tablespoon sesame oil
- 1 ½ tablespoons rice vinegar (divided, plus more for serving)
- 2 teaspoons brown sugar (light or dark is fine)
- 2 teaspoons fresh ginger (peeled and grated)
- 2 teaspoons tamari (or soy sauce)
- 1 teaspoon fish sauce
- 1 pound chicken breast (or chicken thigh, boneless and skinless, cut into 1-inch pieces)
- ¾ teaspoon salt (plus more to taste)
- 3 tablespoons oil (neutral oil, such as grapeseed, avocado, or canola, divided)
- 5 cups snow peas (about 12 ounces, trimmed, or other vegetables such as snap peas, green beans, sliced zucchini, red pepper, etc.)
- ½ cup basil (sliced, for garnish for serving)