- Servings: 4
Ingredients:
| 2 Tbsp | Dry Sherry |
| 2 Tbsp | Thai Nam Pla*, fish sauce |
| 1 tsp | Brown Sugar |
| 1 Tbsp | Rice Wine Vinegar |
| 2 Tbsp | Creamy Peanut Butter |
| 1 tsp | Red Chile Flakes |
| 3 Tbsp | Peanut Oil, divided |
| 2 | Eggs, lightly beaten |
| 1 lb | Chicken Tenders, cut into bite sized pieces |
| 1 bunch | Green Onions, thinly sliced |
| 4 cloves | Garlic, finely minced |
| 1 cup | Bean Sprouts |
| 1 cup | Shredded Carrots |
| 3 cups | Cooked Jasmine or Basmati Rice |
| 1 bunch | Cilantro, finely minced |
| ½ cup | Coarsely Chopped Salted Peanuts |
| Lime, for serving |
Directions:
In a bowl, combine sherry, nam pla, brown sugar, vinegar, peanut butter, and chile flakes. Mix well to combine; set aside. In a wok, heat 1 teaspoon oil to high heat. Add eggs and cook until done, about 1 minute. Remove from pan and set aside. To same pan, add 1-1/2 tablespoons oil and heat to high. Add chicken and cook, stirring often until done, about 5 minutes. Remove from pan and set aside. To same pan, add remaining oil and heat to high. Add green onions, garlic, bean sprouts and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add rice and continue cooking another 2 minutes, stirring often. Add reserved sauce, egg, and chicken. Mix well to combine and cook an additional 2 minutes. Top each serving with cilantro, peanuts, and a squeeze of lime juice.
Helpful Tips:
* Fish sauce can be found in the Asian ingredient aisle of grocery stores.
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