FRONT BURNER

Nut butters boost this stir-fry sauce

I recently found jars of Jif Cashew and Almond butters at a Wal-Mart Neighborhood Market. The Jif versions of these nut butters were especially appealing because the spreads don’t separate or need stirring or refrigerating the way other brands do. The drawback is that the Jif spreads are made with hydrogenated oil and contain quite a bit of sugar.

I’ve been enjoying the spread in place of peanut butter on sandwiches and with apples.

And as a stir-fry sauce.

Cashew butter alone didn’t produce quite the nutty flavor I was looking for, but combining it with peanut butter was perfect.

Chicken and Vegetable Stir-Fry With Peanut-Cashew Sauce

For the stir-fry:

Stir-fry oil (I like La Tourangelle Pan Asian Stir-Fry Oil)

1 boneless, skinless chicken breast, thinly sliced

2 cloves garlic, minced

1 ½ teaspoons minced fresh ginger

3 to 4 cups chopped vegetables (see notes)

For the sauce:

2 tablespoons creamy peanut butter

2 tablespoons creamy cashew butter

¼ cup hot (not boiling) water

1 to 1 ½ teaspoons light soy sauce or to taste

2 teaspoons seasoned rice vinegar or to taste

1 to 3 teaspoons hot chile sauce such as Maggi or sriracha, or to taste (see notes)

Cooked rice, for serving, optional

In a large skillet, heat enough stir-fry oil to coat over medium-high heat. Add the garlic and ginger and cook 30 seconds. Add chicken and saute until chicken is cooked through. Remove chicken to bowl. Add the vegetables to the skillet, stir-fry 3 minutes, reduce heat to medium and add a couple of tablespoons of water, cover pan and cook until vegetables are tender, 3 to 5 minutes.

Meanwhile, in a small bowl, whisk the peanut butter and cashew butter with the hot water, whisking until smooth.

Add soy sauce, vinegar and hot sauce and mix.

Return chicken to skillet, add sauce and stir to thoroughly combine.

Serve with rice, if desired.

Makes 2 to 3 servings.

Notes: I used 1 large red bell pepper, ¼ head cauliflower, a large handful of frozen cut green beans and a large handful of “baby” carrots.

If a sweeter sauce is desired use a sweet chile sauce such as Maggi sauce. For a less sweet sauce, sriracha works well.

Recipe adapted from epicurious.com

Food, Pages 31 on 03/05/2014

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