May 27, 2012
This recipe has 12 ingredients. It takes 25 minutes of total time, all of which is active and makes 4 servings. I had to go to multiple grocery stores to find all the ingredients. Nappa cabbage can be hit or miss to find in my area and I picked a week when it was sparse. Luckily I was able to find it at the third store I tried. I had no problems finding any of the other ingredients. Instead of basmati rice I used the jasmine rice I already had in my cupboard. My chicken took longer to cook than the time suggested by the recipe. I think that I might have cut my chicken slightly larger than suggested and hence why it took longer to cook. Finally, the bunch of scallions that I bought was very big so instead of using the whole bunch I used four scallions in total. I followed the remainder of the recipe as written.
My two boys loved this recipe and ate their whole servings. I love that the recipe has 35 grams of protein per serving and is lower in sodium than most stir-fry recipes. Since the soy sauce and peanuts were salted I found that I didn't have to add additional salt, which was a pleasant change of pace. This recipe states that it makes 4 servings and it makes exactly that amount. There was just enough for my family to eat for one meal with no leftovers. If you are serving more than four people or want leftovers I would suggest doubling the recipe. Overall an easy Stir-fry recipe that even people that have never made stir-fry before would be comfortable preparing.
For the recipe go to Chicken-Peanut Stir-Fry.