Chicken Breasts Satay
- Yield: servings
- 3tablespoons freshly grated ginger
- 1tablespoon minced fresh garlic
- 1/4cup white wine vinegar
- 1/2cup low sodium soy sauce
- 1/4cup chicken broth
- 3 chicken breast halves, about 1.5 lbs, thin sliced
- 4tablespoons peanut oil, divided
- 1 red pepper
- 1medium yellow onion
- 2 3 cups green beans, cut into 1 2 inch pieces
- 1/2tablespoon hoisin sauce
- 1/2tablespoon spicy brown bean sauce
- 2tablespoons sugar
- 1tablespoon corn starch
- 2teaspoons sesame oil
- 1/2cup unsalted, roast peanuts
- 3 4 cups cooked, white rice
- Mix together the marinade ingredients. Cover the chicken with plastic wrap and pound on both sides with a spiked tenderizer mallet. Cut against the grain into 1/4-inch strips. Add chicken to the bowl and toss to coat well. Put in fridge and marinate while you prepare the vegetables or up to several hours.
- Cut the pepper into 1-2 inch squares and the beans into 2-inch pieces. Cut the onion into 8ths, cutting vertically from root to stem.
- Remove the chicken from the marinade, drain well but reserve all of the marinade. Wisk the hoisin, bean paste, sugar and corn starch into the marinade and set aside.
- Heat 2 Tbsp oil in a wok on the highest heat and quickly sear the chicken to brown and just cook through. Transfer the chicken to a plate and wipe out the wok.
- Heat 2 Tbsp oil in the wok and stir fry the onions for 2 minutes. Add the peppers and beans and stir fry for 3-4 minutes, until the beans are just tender. Add the chicken to the wok. Stir the marinade one last time and pour into the wok. Coat everything well and allow to cook for about 5 minutes until the sauce is thickened. Drizzle with the sesame oil, add the peanuts, toss to coat everything and serve over rice.