The time-honored way of showing love in an Italian family is to offer food. Whether we're celebrating, mourning, happy, sad--if we're breathing, there's a table filled with great things to eat. Life's too short, so eat what you love and love what you eat.
Monday, August 3, 2009
SESAME CHICKEN AND ASPARAGUS WITH PEANUT SAUCE
How I wish I had a big, beautiful gas stove. It's been far too many years--in the neighborhood of 35 years--since I was able to use a wok on a gas burner. I gave my wok away quite a few years ago because there was just no good way to use it on an electric stove, particularly on a ceramic top stove. And, yes, I've already given away the electric wok I bought thinking it might be the answer. Now for someone who loves Chinese food, particularly a good stir fry, this was a telling blow. I'm not one to take a blow like that sitting down, so a number of years ago I bought myself a deep-sided skillet. While not a wok, to be sure, it allows me to make a decent enough stir fry, though you wouldn't want to have to clean the top of the stove when I'm done. I guess I still stir with the abandon of someone using a deep, slant-sided wok.
When you want to have dinner on the table in under 30 minutes and maximize flavor and healthfulness, you just can't beat a stir fry. Here is my latest incarnation--a sweet, silky sauce (and who doesn't love peanut butter) to contrast with the crunch of the asparagus.
Serves 2
12 oz skinless, boneless chicken thighs (substitute chicken breast, if desired)
1 tbs vegetable oil
1 lb asparagus, trimmed and cut into 1-2 inch pieces
1/3 cup creamy peanut butter
5 tbs rice vinegar
1/4 cup hoisin sauce
1 1/2 tsp grated fresh ginger
1 1/2 tbs toasted sesame oil
1/2 - 3/4 cup water reserved from cooking asparagus
2 tbs toasted sesame seeds and 1 chopped scallion for garnish (optional)
Pat chicken dry with paper towels and cut into 1/4 inch slices. Heat oil in a large skillet over medium high heat. Cook chicken until no longer pink, a few minutes per side. Transfer to a plate.
Bring a large pot of water to a boil. Add asparagus and cook about 4 minutes. Reserve 1 cup of the cooking water, drain asparagus and return to the pot.
Whisk the peanut butter, rice vinegar, hoisin sauce, ginger, toasted sesame oil, and 1/2 cup reserved cooking water in a bowl until smooth (add more water if mixture seems too thick). Return chicken, asparagus, and peanut butter sauce to skillet, toss to combine, and heat 1 minute. Serve with toasted sesame seeds and chopped scallioins over white rice.
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This dish sounds wonderful and I love that it is combined with asparagus!
ReplyDeleteI am such a sucker for a good stir fry - this looks wonderful!
ReplyDeleteThis sounds wonderful! I don't have any asparagus, but I bet green beans would work.
ReplyDeleteHello my friend. I love sesame chicken. BUT, I've never had it with asparagus. Duh! It sounds delicious. Must try it. :)
ReplyDeleteThe sauce sounds just perfect. What a delicious dinner!
ReplyDelete