Stir-Fried Chicken with Spinach and Peanuts

Fifty Shades of Chicken, p. 88

1 pound boneless, skinless chicken thighs, patted dry with paper towels

½ teaspoon coarse kosher salt

½ teaspoon freshly grated black pepper

1/3 cup low-sodium chicken broth

1 ½ tablespoons soy sauce

1 ½ teaspoons cornstarch

1 teaspoon honey

1 ½ tablespoons peanut oil

1 ½ teaspoons Asian (toasted) sesame oil

1 bunch scallions, chopped, white and green parts separated

2 garlic cloves, finely chopped

1 tablespoon grated peeled fresh gingerroot

1/8 teaspoon crushed red pepper flakes

4 cups baby spinach

½ cup unsalted roasted peanuts

Cooked rice, for serving

Apparently all parts of the scallion are not created equal. 

Now THIS is fantastic aroma. Just don't get distracted and grate your fingers. 

Cut the chicken thighs into easy-to-nibble-size pieces; season with the salt and pepper. 

Nibble-able?

In a small bowl, whisk together the broth, soy sauce, cornstarch, and honey.

Heat a large skillet over medium-high heat. Add the peanut and sesame oils and let heat for 30 seconds. Stir-fry the chicken hard, fast, and furiously until it’s golden and nearly done, 5 to 7 minutes. Scoop the chicken onto a plate and make it beg you to finish it off.

Add the scallion whites, garlic, ginger, and red pepper flakes to the pan. Cook until fragrant, about 30 seconds. 

SO BEAUTIFULLY FRAGRANT.

Add the spinach and stir-fry for 1 minute longer.

Stir the broth mixture into the skillet and gently heat to a raucous simmer. Scrape up the browned bits from the bottom of the pan and let the sauce bubble until it is thick and velvety, 1 to 2 minutes. Stir in the peanuts, the waiting chicken, and the scallion greens. Toss until the sauce reaches its desired thickness and the chicken is quite done, 1 to 2 minutes more. 

This is just the peanuts. Hold on. Its gets better.

Enjoy over rice. 

Enjoy indeed!

My Rating: 4/5 "I was really, really pleased with how well all of these different ingredients complimented each other once they got in the same pot. The chicken comes out with a great texture. Even the leftovers were great!"