Asian Fusion Peanut Chicken Stir Fry
A delightful stir fry with a slightly spicy, craveable peanut sauce. A great way to use up leftover chicken!
Equipment
- Food Processor
- Dutch Oven, Deep Skillet, or Wok
Ingredients
The Sauce
- 1 tbsp. Gochujang Chili Paste
- 1 tbsp. Chili Garlic Sauce
- 3 tbsp. Soy Sauce
- ¼ cup Peanut Butter
- 2 tbsp. Maple Syrup
- 2 tsp. White Miso Paste
- 1 tbsp. Rice Vinegar
- ½ tsp. Ground Ginger
- 2 cloves Garlic, peeled
- ½ cup Water
The Stir Fry
- 1 tbsp. Canola Oil, or other flavorless oil
- 1 tbsp. Sesame Oil
- ½ cup Green Onion, sliced and divided Divide green and white parts
- ½ Yellow Bell Pepper, sliced
- ½ Orange Bell Pepper, sliced
- 5 oz. Sliced Shiitake Mushrooms
- 2 - 3 cups Pulled Rotisserie Chicken or other leftover chicken
- 1 handful Stir Fry Noodles No exact measurement. Can use more or less than a "handful" to meet desired amount of noodles.
- 1 can Sliced Water Chestnuts 8 oz. can
- 2 tsp. Corn Starch (optional) to thicken, if desired
Instructions
The Sauce
- Combine all ingredients in the sauce section in a food processor. Blend until smooth.
The Stir Fry
- Heat the oil over medium-high heat. When oil is hot add in the bell peppers and white parts of the green onions. Stir frequently and cook for 3 - 4 minutes.
- Add the mushrooms and cook for another 3 - 4 minutes, again stirring frequently.
- Reduce heat to medium and add the pulled chicken. Cook for another 2 - 3 minutes, stirring frequently.
- Mix in the sauce. Gently bring to a boil, stirring occasionally. Add in the noodles and water chestnuts. Simmer for another 7 - 8 minutes. Check noodles and stir. If soft, remove from heat. If not, add another couple of minutes. If sauce needs thickening stir in some corn starch.
- Garnish with sliced green onion tops and serve in bowls.
Notes
Optional: Can cook noodles separately and add in at the end.