Wok Chicken with Peanut Sauce – the recipe from Behind the Burner
4 chicken breasts (boneless/skinless)
Slice into chunks and marinate at room temperature in
1 Tbsp. sherry
3 Tbsp. soy sauce
Heat wok and add a generous splash (2 Tbsp) peanut oil
4 Tbsp. minced garlic
Stir-fry garlic for 30 seconds, then add chicken and sauté until browned – 3 or 4 min. Remove chicken temporarily and set aside in warm place.
Add to garlic/oil:
1/3 cup chicken stock
1+ Tbsp. soy sauce
1 tsp. chili sauce
Mix, then add a couple of pinches of cornstarch, a little at a time. Stir, then add peanut butter, a spoonful at a time (2 works for us!)
Stir and reduce for a minute or so, just until the sauce is a nice thickness for serving. Add chicken back into the wok and stir well so that chicken is coated and the sauce is sticking a little. Turn off burner and throw in a big handful of fresh basil leaves. Cover wok and let sit for just a few minutes (no more than 5) while you plate the rice. I like to use a big ladle to mold the rice on each plate, then poke a hole in the middle to serve the chicken.
Calamari for Picky Eaters
I get about ¼ pound of squid from our local fish counter (that feeds two boys plus a bite or two for us.) Slice it into bite-sized pieces while you heat up an inch or two of vegetable oil in a heavy saucepan.
Set out two small bowls – break an egg into one and put flour plus salt/pepper to taste in the other. You can be heavy-handed with the S&P. Soak the squid pieces in the egg first, then roll in the flour mixture. Tap off excess and set aside.
When the oil is bubbling, take a slotted spatula and lower half the squid into the saucepan (or whatever will fit on one layer in the pan.) Fry for about 15 seconds – just until lightly browned, and remove to paper towel. Let sit for about one minute and serve hot. If I’m making it for adults I do lemon juice but skip it for the kids.
Serve with leftover pizza sauce warmed up in a ramekin or small bowl – great for dipping! One cleanup tip – I soak up the frying oil with the day’s newspaper, then throw out to avoid dumping oil down the drain.
Easy Pizza Recipe
Dissolve 1 packet yeast (regular, not rapid rise) in 3/4 c. warm water
2 1/2 c. flour
1 tsp salt
Add yeast/water mixture to flour/salt, knead 10 minutes until smooth. Place in warm area to rise at least 45 min. Place pizza stone (or a ceramic tile from Home Depot) in oven and preheat to 500 degrees F.
1 sliced onion
1 heaping spoonful minced garlic
1 big handful dried basil
1 big handful dried oregano
Make a “roux” out of the above with a few Tbsp olive oil. When onions are translucent, add 1 28 oz can whole peeled tomatoes. Boil, turn down heat and simmer until you’re ready to dress the pizza.
Slice up toppings. We like to use artichoke hearts, freshly made mozzarella from the deli down the street, sopressata, salami, red, green, yellow and orange peppers, olives, mushrooms, etc…
Punch down dough and separate into two balls. Roll out each on flat surface. When rolled to desired thinness, grab a cookie sheet and cover with a thin layer of cornmeal. Place crust on top and dress with sauce and toppings.
Sprinkle pizza stone with cornmeal and turn down heat to 475. Slide pizza onto stone and bake for 10 minutes. Repeat, and enjoy!!