Stir fried chicken and green beans with spicy peanut sauce. A favorite from the Green Papaya.
1. Begin the rice first, so it’s ready to serve when the stir fry is finished. 2. In a medium bowl, whisk together the coconut milk, peanut butter, sriracha, brown sugar, soy sauce, lime juice, minced garlic, and grated ginger. If needed, gently heat the sauce in the microwave or in a sauce pot to help the peanut butter melt into the coconut milk. Taste the sauce and adjust the heat (sriracha), salt (soy sauce), sweetness (brown sugar), or tartness (lime juice) to your liking. 3. Heat the cooking oil in a large skillet over medium high heat. Once hot, add the stir fry vegetables to the skillet. Stir fry the vegetables only for about 1-2 minutes, or just until they are no longer icy because they will cook further once the sauce is added. If adding any tender fresh vegetables from your refrigerator, like spinach, wait to add it to the skillet until after the sauce has been added. 4. Pour the prepared spicy coconut sauce over the vegetables, stir to combine, and allow the sauce to heat through (about 2 minutes). If you are using a tender green, like spinach, stir it into the hot sauce and stir just until it has wilted. 5. To serve, spoon the vegetables and sauce over a bowl of hot rice, or add pre-cooked noodles to the skillet and toss with the vegetables and sauce until combined. Top with chopped peanuts, cilantro, and serve with a wedge of lime to squeeze over top.
Modified from Budget Byte