Thai Peanut Chicken

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Ingredients

  • 4 CUPS CHANDLER’S MAKE YOUR OWN PULLED CHICKEN
  • ½  CUP CALAVO ROASTED CHIPOTLE SALSA LISA
  • 1 LARGE ONION, 2 GREEN PEPPERS, 2 CUPS BOK CHOI RIBS
  • 2 TABLESPOONS SESAME OIL, 1T MINCED GARLIC, 2T. MINCED GINGER
  • ½ CUP PEANUT BUTTER, 1 CUP COCONUT MILK
  • ¼ CUP LIME JUICE, ½ CUP CHOPPED CILANTRO, ½ CUP LARGE SLICED SCALLION
  • 1 EACH THAI CHILI PEPPER, 2 TABLESPOONS SOY SAUCE
  • ¼ TEASPOON McCORMICK CULINARY CHINESE FIVE SPICE
  • 1 CUP CHOPPED ROASTED PEANUTS
  • 2 TABLESPOONS CORNSTARCH, ½  CUP WATER, STEAMED JASMINE RICE

Procedure

  1. Slice the onion, bok choI and pepper on a bias about 1 inch long. 
  2. Stir-fry the garlic and ginger in the sesame oil, then add the onion, bok choI, spring onion  and pepper and stir-fry. 
  3. Mix the Calavo Roasted Chipotle Salsa Lisa, coconut milk, peanut butter and soy sauce together in a bowl. 
  4. Simmer separately in a small pot and thicken slightly with the cornstarch dissolved in the water.
  5. Add to the stir-fried vegetables and bring back to a simmer. 
  6. Toss the McCormick Culinary Chinese Five Spice on the Chandler’s Make Your Own Pulled Chicken and fold in with vegetables and sauce. 
  7. Finish with lime juice and cilantro.  Serve over steamed jasmine rice topped with the chopped peanuts.