This is a spicy and exotic meal I've made with chicken or shrimp and it came out quite well both ways. You can serve it over rice or as is.
1 lb. chicken OR shrimp
1 C carrots, julienned
1 C zucchini, julienned
1 onion, chopped
1/4 C peanut butter (chunky or smooth, your preference)
2 Tbs Sriracha hot chili sauce (available in the Asian section of the grocery store)
2 Tbs soy sauce
1 C chicken broth (or 1 C water and 1 tsp chicken bullion)
4 Tbs olive oil
1. Pour 2 Tbs olive oil into pan, allow it to heat. Add chicken and let it cook without touching it for 3 minutes. Flip chicken and let it cook another 2 or 3 minutes (keeps it tender). Remove chicken to a plate.
2. Pour remaining 2 Tbs olive oil into pan, add onions and carrots and cook them on medium high for about 5 minutes, until onions begin to caramelize - carrots might look a little dark but don't worry.
3. Add chicken stock, peanut butter, Sriracha chili sauce, and soy sauce. Add chicken and zucchini. Allow sauce to simmer for 5-10 minutes so zucchini can soften and flavors can meld while some of the liquid boils off. Taste it to see if you want some more sriracha or soy sauce, everyone likes different levels of spicy heat.
4. Serve and enjoy!
