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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Curried Chicken & Peanuts

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1/2 cup gf Chicken Stock
1-1/2 Tablespoons fish sauce
1 teaspoon sugar
1 teaspoon rice vinegar
1 lb. skinless, boneless chicken breast halves
2 Tablespoons peanut oil or canola oil
1 large onion, vertically sliced
1 red bell pepper, sliced
1 Tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
1 teaspoon Madras curry powder
1 small dried hot red chile (or more depending on the desired level of heat), broken in half
1/3 cup coarsely chopped fresh basil
1/4 cup peanuts, coarsely chopped

Directions

Combine the chicken stock, fish sauce, sugar and vinegar. Set aside.

Cut the chicken into 3 inch long pieces.

Heat 1 tablespoon of oil in a large wok over high heat. Add half the chicken; stir fry for 3 minutes. Transfer chicken to a large bowl. Stir fry the remaining chicken and transfer to the bowl.

Add the remaining oil to the wok and add the onion, red pepper and ginger; stir fry for 2 minutes or until lightly browned. Add the curry powder and chile(s); stir fry for 30 seconds. Add the sauce and the chicken to the wok; stir fry for 2 minutes. Remove from the heat and stir in the basil and peanuts. Serve over steamed rice.

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