So the original recipe serves 8…It was intended to be a platter. Seeing as though there is just my husband and I, I cut this recipe in half.
- meat from 1/2 a chicken (I bake a chicken once a week and used that..you can use a mix of breasts, drumsticks, and thighs or what ever you want)
- 3 TB extra virgin olive oil or lard
- 2 teaspoons toasted sesame oil (I get mine cold-pressed from Trader Joes)
- 1 red pepper; julienned (cut thinly) (we did 1/2 red pepper & 1/2 green pepper)
- 1 scallion (finely chopped)
- 1/2 onion (finely chopped)
- 2 cups bean sprouts
- 1/4 cup gingered carrots (now this is another recipe from the book which I didn’t have on hand so I simply cut up 3 carrots into small bites and 1 tbs of fresh ginger.)
- 2 cups corn (I used frozen corn from Trader Joe’s) (If you use canned make sure to rinse them well)
- 1 cups peanut sauce (I found that mine had expired so I just put in 1 cup natural peanut butter. I put it in a bowl and microwaved it for 20 seconds to make it more pliable.)
- NOTE: the recipe also called for rice…honestly it really didn’t need it! The meal was so filling without
Cut up cooked chicken meat coarsely. After everything is chopped mix EVERYTHING together in a large bowl or baking dish. At this point you can choose to bake or eat it like a salad. I chose to bake mine @ 325 degrees for 30 minutes. Salt to taste when finished cooking.
That is it! can you believe it. It does take a while to prepare, but it is wonderful to throw it into one pot to cook.
Hope you enjoy this oriental chicken meal!!