One of my favorite asian-type food is Peanut Chicken. Unfortunately, peanut butter is full of lots of things that aren't necessarily good...like saturated fat. At the rice-pounding party, we had mochi rolled in "kinako" which is a soybean powder (otherwise known as roasted soy flour, unfatted) and it tasted a lot like peanut butter. So I thought I could try and make peanut sauce without the peanut butter. It turned out really really delicious. And using kinako instead of peanut butter cut the fat for the meal from 39 grams down to 23 grams, and the calories from 775 to 585. I've found a great new recipe program that calculates nutrional information for you (such an eye opener). It's called A Cook's Book.
Chicken Stir Fry with Kinako Sauce - Serves 4
Recipe By: Jennifer Pack
1 tsp Sesame Oil
1 tbsp Olive Oil
2 cloves Garlic, chopped
1 tbsp Ginger Root, chopped
1 tsp Red Pepper Flake -- or more depending on how hot you like it
12 oz Chicken -- about 8 tenders, chopped into bite size pieces
1 ½ cup Carrots -- sliced thinly
1 ½ cup Broccoli -- about one head, chopped
For the sauce:
1 tsp Sesame Oil
1 tbsp Olive Oil
1 cloves Garlic, chopped
1 tbsp Ginger Root, chopped
1 tsp Red Pepper Flake -- or more depending on how hot you like it
2 tbsp Flour, White, Unbleached
1 tbsp Butter
1 cup Stock, Chicken -- depending on thickness of sauce
¼ cup Soy Sauce
5 tbsp Soy Flour, Roasted, Full-Fat -- soybean powder (kinako)
1 tbsp soybean paste
1 tbsp Vinegar, Rice
1 tbsp Sugar
2 tbsp Oil, Olive -- split
3 cups of Sticky Rice, cooked
In a saute pan, heat one tablespoon of olive oil, and one teaspoon of sesame oil over medium to medium-high heat. Add chopped garlic and ginger and saute for a minute or two (be careful not to burn the garlic). Add the chopped chicken. Season with a little salt, pepper and red pepper flake. Saute for a couple of minutes. Add chopped carrots, and a tablespoon or so of water. Cover the pan and let steam for a 4-5 minutes. Add the broccoli, and let steam for 2 minutes more.
While that cooks, work on the sauce. Add a tablespoon of olive oil and a tsp of sesame oil to a saucepan. Add the garlic and ginger and red pepper flake and saute. Add the butter. After the butter melts, whisk in the flour. Cook for a minute. Then whisk in the chicken stock, soy sauce and rice wine vinegar. Add the sugar, soybean powder, and soybean paste. Whisk out any lumps. Add more chicken stock if necessary for consistency.
Pour sauce over the chicken and vegetable mixture and stir. Let simmer on low heat for 5-6 minutes or longer. Serve over rice.
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I think next time, I will leave out the flour and butter and see if the kinako thickens the sauce on its own. All in all, a really good meal. I served it with cold cucumber salad and bean sprout salad. Both very easy to do. Peel and chop the cucumbers. Lay them out on a paper towel and sprinkle them with kosher salt. Let sit for a few minutes. Then lay another paper towel on top and press some of the moisture out. Put the cucumber in a bowl and dress with a couple of teaspoons of sesame oil. Sprinkle with red pepper flake.
For the bean sprouts, simply dress them with a little sesame oil and a little rice wine vinegar. Toss.
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