Ingredients
- 3 boneless, skinless chicken breasts
- ½ onion, finely chopped
- 1 carrot, julienned (cut into thin strips)
- 1 scallion, finely chopped
- 1 clove garlic, minced
- 100 ml soy sauce (low-sodium preferred)
- 2 tablespoons peanut butter (smooth or creamy)
- Freshly cracked black pepper or smoked black pepper (to taste)
- 2 tablespoons vegetable oil (e.g., peanut, sesame, or neutral oil like canola)
- 2 cups cooked white rice, quinoa, or amaranth (as a base)
Instructions
- Prepare Ingredients:
- Chop all vegetables and set them aside.
- Mix the peanut butter and soy sauce in a small bowl until smooth; this will help the sauce combine better when cooking.
- Cook Chicken:
- Heat a large frying pan or skillet over medium heat. Add the oil and swirl to coat.
- Season the chicken breasts lightly with black pepper, then place them in the pan.
- Cook the chicken for 5-6 minutes on each side, or until golden and nearly cooked through.
- Sauté Vegetables:
- Push the chicken to one side of the pan or temporarily remove it. Add the chopped onion, carrot strips, garlic, and scallion to the same pan.
- Stir-fry the vegetables for 3-4 minutes, or until they begin to soften.
- Add Sauce:
- Return the chicken fully to the pan (if removed) and pour in the peanut-soy mixture. Stir to coat the chicken and vegetables evenly.
- Lower the heat to a gentle simmer, cover the pan with a lid, and let it cook for about 8-10 minutes. This will allow the flavors to meld and the sauce to thicken slightly.
- Assemble & Serve:
- Spread a bed of your choice of cooked white rice, quinoa, or amaranth on a serving plate.
- Place the chicken breasts on top, then spoon the vegetable mixture and sauce generously over the chicken and grains.
- Garnish with additional scallions or crushed peanuts if desired.