Thai Portobello Chicken Stir-Fry

I just updated my laptop to Windows 10 (hip hip hooray!), and it works like a dream…too bad I have no clue how to work around this stuff.

I’m used to Apple systems (I haven’t strayed from the iPhone in over 6 years); this new app-heavy Windows/Android system is like a foreign language to me. Plus, it took almost 24 hours to update this sucker to Windows 10. I guess I’ll get used to it someday, but for now I’m going to stick to the internet (Microsoft Edge???) and continue blogging.

The other day, I felt like making something different. I’ve been on my squash kick since fall is around the corner, but I’m slowly growing sick of squash. I had everything at home to make this new stir-fry recipe, so I gave it a shot. Surprise! It was delectable. I had every intention of making enough to take with me to work for the week, but only ended up with leftovers for one day.

Yes. One day.

It’s that good.

Flavor Description: I love how the Thai peanut sauce contrasts with the earthy taste of the mushrooms & carrots. Top with some green onions and lay over a bed of rice and you have this creamy, spicy, sweet stir-fry. Thai food typically hits all sorts of flavor profiles and this meal was no different. I added some crushed red pepper flakes to the seasoning on the chicken and in the sauce to give it a spicy zing.

Skill Level: It’s very easy to make. The most time-consuming & difficult part was cutting vegetables…and since it’s a stir-fry, the veggies don’t have to be very pretty. Chop, hack & mince those suckers! Whichever is comfortable for you. Just remember to cut them into bite-size pieces. Even an amateur cook would be able to put this meal together. Also, you don’t have to make the rice—you can use boil in a bag. The rice is just there to add starch and soak up that delicious Thai peanut sauce.

Time: About 1 hour, including prep.

Versatility: If you don’t like mushrooms, take them out! You still get the Thai stir-fry without them. Don’t like spicy? Don’t add crushed red pepper. Want to make it paleo? Well, it pretty much already is, unless you’re super-paleo and don’t believe in nuts. Tahini might be a decent substitute for the peanut butter. Don’t eat it with rice. Boom! Paleo. Vegetarian? Vegan? Say bye-bye to the chicken and you have yourself a Vegan Thai Stir-Fry! Maybe add some sliced red bell pepper, bean sprouts, and cauliflower. Delicious.

Thai Portobello Stir-Fry

1/2 cup Thai Peanut sauce
1/2 cup Teriyaki sauce
1/4 cup chunky peanut butter
2 tsp. Worcestershire sauce
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 TBS. crushed red pepper flakes
3 TBS. olive oil, divided
1 TBS. sesame oil
3 cups chopped sweet onions
1/2 lb. sliced baby Portobello mushrooms
1/4 lb. sliced baby carrots
4 1/2 tsp. minced fresh ginger root
3 garlic cloves, minced
1/3 cup thinly sliced green onions, for topping
Hot cooked rice

In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire. Add 1 TBS. crushed red pepper flakes. Set bowl aside.

2. In a large skillet or wok, stir-fry chicken in 1 TBS. olive oil and sesame oil until no longer pink. Add 1 TBS. red pepper flakes near end of cooking. Remove and keep warm.

3. Stir-fry sweet onions and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry for 4-6 minutes or until veggies are crisp tender.

4. Stir sauce mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and heat through. Serve over rice and top with sliced green onions.