If you have never enjoyed something sautéed in peanut oil, you are in for a treat. It is a very distinct oil, bold and flavorful. It is similar to olive oil in its caloric amount and fat distribution (less monounsaturated fats and more polyunsaturated ones). I designed this recipe to showcase this oils unique qualities and as you can see it is strong enough that very few spices and other flavors are required. Don’t forget to add the uncooked peanuts at the end. They add a satisfying crunch!
Ingredients & Directions:
3, 4-ounce chicken breasts, cubed
1TB. soy sauce
1TB. peanut oil
pinch of salt
- Dice the chicken into bite size pieces
- Place in a large skillet and sprinkle with a pinch of salt.
- Pour the soy sauce and peanut oil over the chicken.
- Sauté over medium heat for 10-15 minutes. (internal temp must > 165 degrees F)
- Set aside in a large bowl.
Snow Peas/ Veggies
16 ounces snow peas
1 medium red onion, diced
3 garlic cloves, minced
1 TB. peanut oil
1 red bell pepper, diced
¼ tsp. ground black pepper
¼ tsp. salt
¼- ½ cup peanuts (your choice)
½ TB. sesame seeds
- In a large skillet, sauté onions and garlic in peanut oil for 5 minutes over medium heat.
- Sprinkle pepper and salt over the onions and garlic.
- Add in the snow peas and red bell pepper, sautéing for another 10 minutes.
- Remove the pan from the heat and add in peanuts and sesame seeds.
1 cup Basmati rice
2 cups of water
- Prepare as directed
(bring water to a boil, add rice and simmer for 20-25 minutes).