Like Ginger Chicken (preceding recipe), a Thai-style stir-fry that is super fast and very flavorful. If you use a mild, fragrant curry powder, like the one on page 593, this will appeal to many kids; it’s more sweet than spicy. Serve with jasmine or other white rice. Thai fish sauce (nam pla) is discussed on page 500.

　　

Ingredients

makes 4 servings

　　1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

　　2 garlic cloves, minced

　　One 1-inch piece fresh ginger, peeled and minced

　　1 tablespoon curry powder, preferably homemade (pages 592–593)

　　2 tablespoons corn, grapeseed, or other neutral oil

　　1 small onion, sliced

　　1/3 cup roasted peanuts, chopped

　　1 tablespoon sugar

　　1 tablespoon nam pla

　　1/2 cup coconut milk, homemade (page 584) or canned

　　

Step 1

Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat. Marinate while you prepare the rest of the ingredients.

　　

Step 2

Put the oil in a large nonstick skillet or wok and turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.

　　

Step 3

Stir in the peanuts, sugar, nam pla, and coconut milk. Cook, stirring occasionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes. Serve immediately.

　　

Peanut Chicken with Vegetables

Step 4

Bring a medium pot of water to a boil and add salt. Parboil about 1/2 head broccoli, cut into chunks, and 6 trimmed scallions, cut into 2-inch lengths, for about 3 minutes each or until barely tender. Drain well and add to the pan along with the chicken. Increase the coconut milk to 3/4 cup.

　　

Panfrying boneless chicken

Step 5

Sautéing boneless chicken gives you the best of many worlds: A crisp crust with little mess and fast cooking with loads of flavor. Again, it often pays to use boneless thighs unless keeping the fat to a minimum is your primary goal.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.