I love Thai food! The 2 big reasons are – (A) It is spicy! (B) Often uses liberal amounts of peanuts! I love spicy food. I think spice is difference between boring and vibrant food!! And I also love peanuts…perhaps it is because I hail from the state in India that is one of the largest producer of premium quality peanuts in the world (Maharashtra)…growing up there was peanut in almost everything I ate, vegetables, chutneys, preserves, pickles, you name it. Peanuts have a wonderful nutty, buttery, sweet flavor and they are diverse enough to accompany sweet and savory foods alike! As though this wasn’t enough, peanuts are a cheap and excellent source of protein with zero cholesterol. I do feel bad for folks who are allergic to peanuts…they sure are missing out on some delicious goodness. Sorry, I digressed…blame it on my nuttiness for peanuts So anyway, coming back to the dish below…this my dear friends is my version of one of my Thai favorites! It is a quick fix meal that is healthy and tasty (peanutty tasty!). Enjoy it with some jasmine rice. It is way better than any takeout you could ever get. Before I forget, wine suggestion for chez amis (if I may:-) ) German Rieslings if you like whites or try a Spanish Crianza if you are into reds!

What you need
4 Chicken breasts, cleaned (remove all fat) and cut into 1 inch cubes
2 tablespoons of peanut oil (sunflower or vegetable oil will do too)
1/4 cup of unsalted peanuts
2 garlic cloves, minced
1 inch piece of fresh ginger, grated
1 fresh Thai red chilli
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Salt and pepper to taste
3/4 cup chicken stock
1 tablespoon rice wine vinegar
1 tablespoon low sodium dark soy sauce
2 tablespoon chunky peanut butter, softened.
1 tablespoon hoisin sauce
2 teaspoons of red chilli flakes
1 tablespoon of Thai basil, roughly chopped

How to make:
• Season the chicken with salt and pepper and mix well
• Heat the oil in a wok on high heat
• Add the peanuts and stir fry till the peanuts become light brown. Remove using a slotted spoon and set aside.
• Add the garlic and ginger. Fry for about 30 seconds
• Add the chicken. Stir fry for about 2 -3 minutes.
• Add the Thai red chilli and the diced peppers
• Cook for 2 -3 minutes.
• Remove from the wok and set aside.
• Place the wok back on medium heat.
• Add the stock, vinegar and soy sauce and heat it gently.
• Add the peanut butter, hoisin sauce and chilli flakes and stir till mixed well.
• Add the chicken, peppers, peanuts and the basil. Stir well.
• Serve hot with jasmine rice.