Peanut Chicken on Vegetables

A camp gas stove with a steamer filled with vegetables and pot with chicken peanut sauce. Looking across a camp plate serving of peanut chicken on top of steamed vegetables.
Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 30 min 00:30
Ready in 1 hour 01:00
Difficulty Experienced
Cooking Method Simmer Steam
Ingredients Chicken Meat Vegetable
Equipment Gas Stove Pot
Recipe Type Dinner Main Dish Marinade Sauce
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A camp gas stove with a steamer filled with vegetables and pot with chicken peanut sauce. Looking across a camp plate serving of peanut chicken on top of steamed vegetables.

Peanut Chicken on Vegetables

Spicy peanut chicken sauce is served over a bed of steamed fresh vegetables to create a healthy outdoor two-pot meal.

The dish is heavily inspired by the Asian dishes Gado Gado from Indonesia and Pra Ram Long Song often associated with Thai cuisine but actually from China. Thus there are many variations out there and this is simply another.

Any vegetables on hand can be used as the base to serve the chicken and rich peanut sauce. Common with many curries from the South East Asian area, it has a coconut milk base.

Ingredients

Chicken Marinade

2 cups thinly sliced chicken

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 teaspoons sugar

Peanut Sauce

1 tablespoon red curry paste

1/2 cup crunchy peanut butter

1 can coconut milk

1 1/2 tablespoons palm sugar

1 tablespoon fish sauce

Steamed Vegetables

2 carrot, sliced

1 head broccoli, in florets

2 bok Choy, sliced

Equipment

pot

steamer

Recipe Directions

  1. In a plastic bag combine the chicken, oyster sauce, soy sauce, vegetable oil, and sugar. Smush around in your hands until well combined and all the chicken is covered. Leave for 15 minutes.

  2. In the saucepan over medium heat add the red curry paste and peanut butter, stir while cooking. Continually add small parts of the coconut milk mixing each time to ensure that the peanut butter doesn’t remain in globs but rather is a smooth part of the sauce. Continue adding until all the coconut milk is used.

  3. Season the peanut sauce with the sugar and fish sauce, bring to a slow simmer while starting the steamed vegetables.

  4. With the peanut sauce simmering (at a gentle boil) add the drained chicken as swiftly as possible yet not on clumps otherwise, it will stick together. As soon as the chicken is cooked through serve on the steamed vegetables.

  5. Set up the steamer with the water at a gentle boil.

  6. Add all the vegetables to the steamer and let cook.

  7. On each plate create a vegetable base, then top with a portion of the chicken and a generous portion of the peanut sauce.

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Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 30 min 00:30
Ready in 1 hour 01:00
Difficulty Experienced
Cooking Method Simmer Steam
Ingredients Chicken Meat Vegetable
Equipment Gas Stove Pot
Recipe Type Dinner Main Dish Marinade Sauce
Share: