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Curry Peanut Chicken Blue Apron

Comments: This was especially good. I used very little of the yellow curry paste, and I'm sure the Asian curry paste would substitute or possibly anything that adds the desired heat. 


10 oz Chopped Chicken Breast

2 Persian Cucumbers
 (these are the little cucumbers)
2 Scallions

6 oz Carrots
 (grated)
1 Tbsp Smooth Peanut Butter
1 Tbsp Yellow Curry Paste

2 Tbsps Mayonnaise

1 Tbsp Mirin (Salted Cooking Wine)

¼ cup Cornstarch

1 Tbsp Sugar

3 Tbsps Roasted Peanuts

½ cup Sushi Rice
 (nice, but other rice would do fine)
1 Tbsp White Wine Vinegar


Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to  17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & make the sauce: 

Meanwhile, wash and dry the fresh produce.
 
Peel the carrots and grate on the large side of a box grater.

Halve the cucumbers lengthwise, then thinly slice crosswise.
 
Thinly slice the scallions, separating the white bottoms and hollow  green tops.

In a large bowl, combine the sugar and vinegar; whisk until the sugar has dissolved. 

Add the grated carrots, sliced cucumbers, and sliced white bottoms of the scallions; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Roughly chop the peanuts. 
In a separate large bowl, whisk together the peanut butter spread,  curry paste, mayonnaise, mirin, and 2 teaspoons of warm water. 

Coat & cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. 
Add the cornstarch and toss to coat. 

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Dress the chicken & serve your dish:
Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper  if desired. 

Serve the cooked rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!