Peanut Chicken Stir-Fry

Once you decide which pot to use, you’ll want to keep it in good condition–use wooden, or bamboo utensils to stir rather than metal ones to help avoid scratching up the bottom. Over time, scratches from metal utensils may scrape up the coating many pots have directly into your meal. It will make  things taste metallic, and encourage things to stick to your pot and burn.
I used chicken, but this could work with mushrooms, tofu…or even seafood. But for simplicity, let’s start with chicken. I used dark soy sauce to get that color, but since you’ll need regular soy sauce either way, it’s not a deal-breaker if you can’t find it. Season and marinate the chicken to get a deeper color.
Once your chicken is marinated, and good to go, add the chicken, and oil to the hot wok, and let it sear until it stops sticking. Deglaze with lime juice if you need to, then remove from the wok and add in your garlic, peppers, shallots and ginger. Add in some lightly crushed peanuts, and season to taste. Once you add the noodles, and soy sauce, all that’s left are the fresh herbs, and more lime juice. Oh, and don’t forget the chicken from the first step!
Turn off the heat, and serve over rice (white or brown–it’s up to you) or rice vermicelli noodles like I did here. If you want maximum flavor, I’d suggest tossing your rice/noodles into your pot just before serving. It’s also never a bad idea to bring some extra peanuts, herbs, limes, and peppers to the table–that way everyone can create their own perfect bite.
Now, let’s cook.
Done.

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