Peanut Chicken Stirfry

Peanut Chicken Stirfry ThumbnailFor many cooks, stirfry is a great technique to master. It allows us to include a wide variety of vegetables into a single meal. Throwing in a few hot peppers can give the recipe a touch of “spicy”. Better yet, a stirfry easily supports all sorts of meats like beef, chicken, pork, and seafood. For todays’ Peanut Chicken stirfry, I chose a straightforward recipe-chicken, bell peppers, Thai pepper, and onions. I topped the mixture with peanuts.

Today for Lunch Audio – June 15, 2016 – Peanut Chicken Stirfry – Bob Loescher © 2016

Peanut Chicken Stirfry | June 15 2016 | Today for Lunch
Peanut Chicken Stirfry | Today for Lunch | June 15 2016 | Bob Loescher – ©2016

Secret of a Great Stirfry

The secret of an exceptional stirfry is not the ingredients or the spices. The secret is the SAUCE. Creating a great sauce is not easy which is why stores sell bottled or pre-packaged mixes. On occasion, I will attempt to create my sauce with fresh ingredients. Today was one those experiments. What did I choose? Raspberry, Honey, Lemon juice, and vinegar. In theory, this sauce had potential. A quick Google search did not uncover a single recipe that used fresh raspberries. Raspberry vinaigrette yes but not fresh raspberries. Untested flavor combinations always excite me.

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Peanut Chicken Stirfry Results

The fresh raspberry idea was a failure. The biggest problem was the color. The sauce gave all the ingredients a noticeable reddish tint. In short, the stirfry looked unappealing. The brilliant green of the bell pepper, the yellow of the onion, the white of the chicken were all infused with red. I would have scored the dish as a minor success if the sauce had delivered a great flavor. However, the raspberry sauce failed on that front also. The taste was uninspiring.

A Silver Lining?

With such a disappointing outcome, it was hard to find a silver lining. I suppose you could argue I had discovered a combination that did not work, so I should be happy. However, that is lame. With my culinary spirit nearly broken, I decided to put the whole mixture through a wire strainer. And there it was my silver lining. The resulting red liquid was raspberry sweet and thai pepper spicy at the same time.

Did I Eat It?

Absolutely, only because I knew all the freshness included in the mixture. However, I would never serve this dish to friends or family. The red sauce, on the other hand, was drizzled over some fresh steamed asparagus later that week. The reviews were great.

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