Stir Fry Chicken with Peanut Sauce

Why go out for chicken stir fry when you can make it easily at home?  This Thai-inspired stir fry chicken with peanut sauce recipe is ready in about 15 or 20 minutes. You get chicken, crisp-fried veggies, and a creamy peanut sauce over it all. 

It’s just enough for one person. I made it with rice stick noodles, but you can use plain rice or brown rice if you prefer.  I first tried a completely different recipe, from a usually reliable source, but I found it just lacked flavor. 

This one has peanuts (naturally), honey, hoisin sauce, and a generous squirt of lime.  The lime brightens up the flavor, and the honey adds a hint of sweetness.

I used freshly ground peanut butter (the sort of peanut butter they sell at health food stores), but the kind in the jar is fine too.  If you use the freshly-ground peanut butter you may need to add more oil. That will make it easier to mix the ingredients together. It should spread easily and you should be able to toss it over the cooked chicken and the vegetables.




Use whatever vegetables you have on hand, such as:  bell pepper, mushrooms, broccoli, cauliflower, sugar snap peas, or onions.  You can mix and match to suit your own taste.  Whatever you use, you’ll need about 1 1/2  cups.

If you’re making regular rice, start that first.  The rice stick noodles cook like pasta, just faster.  Bring the water to a boil and then cook the noodles about three minutes.

For the rest of the recipe, make the sauce first.  Then cook the chicken.  Once the chicken is done, set that aside and cook the vegetables.  Put the chicken back in the pan, and then add the sauce. Don’t let the sauce cook too much, just enough to heat everything up.

You can speed up the process by using mixed frozen veggies (not the bell peppers though, they tend to get soggy). That way, you save time cooking and chopping.

There is one “problem” though with this recipe. The kitchen still smells so good after you finish dinner that you want to eat it again.

Chicken Peanut Sauce Stir Fry Recipe (Single Serving)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Thai

one serving

Chicken Peanut Sauce Stir Fry Recipe (Single Serving)

An easy Thai-inspired recipe for chicken with peanut sauce.

Ingredients

  • Sauce
  • 2 T peanut butter
  • (1 tsp canola oil, if necessary)
  • 1 T plus 1 1/2 tsp (or four and a half teaspoons, if that's easier) soy sauce
  • 1/2 tsp hoisin sauce
  • 1 1/2 tsp honey
  • 1 1/2 tsp lime juice
  • 1/2 tsp ground ginger
  • Chicken
  • 1 chicken thigh
  • 1 T canola oil
  • salt and pepper (easy on the salt, the soy sauce is salty)
  • Veggies
  • 1 1/2 C vegetables, cut up (such as broccoli, bell pepper, snap peas, mushrooms, or cauliflower)

Instructions

  1. Mix the sauce ingredients together in a small bowl. If you use natural, grainy peanut butter, add some extra canola oil to make it easier to spread and mix together.
  2. Heat the oil in a small frying pan.
  3. Cut up the chicken into strips (you can use a boneless thigh or cut the meat off the bone)*
  4. Cook the chicken for a couple of minutes and then set it aside.
  5. Add the veggies and cook for 3-5 minutes. I like to put the broccoli and cauliflower in first, then save the peppers for last (so they retain some crunch).
  6. Put the chicken back in the pan.
  7. Add the sauce and mix everything together until the chicken and vegetables are thoroughly coated.
  8. Cook until the chicken is reheated.
  9. Serve with rice or rice noodles.

Notes

I tend to use bone-in thighs, cut the meat off the bone, and let the bone cook for a while after the chicken is done. Then I save it for homemade broth.

Substitutions and Variations for Stir Fry Chicken with Peanut Sauce

  • Add some slivers of garlic and fresh ginger to the chicken when you cook it.
  • Make it spicier with sriracha or cayenne flakes.
  • Let the chicken cool, toss fresh, raw veggies in a bowl (use double the amount),  and eat it cold as a salad.
  • Skip the chicken, and just make it with the sauce, veggies, and rice stick noodles

More Chicken Recipes for One

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Chili Citrus Chicken Thigh Recipe for One

Indian Royal Chicken Cooked in Yogurt

Single Serving Asian Chicken Salad with Cabbage Recipe

 




 

Goat Cheese Caramelized Onion Pizza

Sometimes, meals are carefully planned. Other times, it’s pure serendipity. I spotted goat cheese on sale at the market and grabbed some. When I got home, I remembered I had some leftover pizza dough in the fridge. I decided to put them together and make a goat cheese caramelized onion pizza.

You can approach this recipe two different ways.  If you make the crust yourself (not hard, but it does take time), it’s a weekend meal. Buy the crust pre-made (you can get it at grocery stores or even your local pizzeria), and it’s a 30 minute meal. So, dinner in half an hour!

I made my own crust (following Smitten Kitchen’s easy recipe), but if you’re in a rush, you don’t have to. By the way, she says to roll out the crust, but I find it works better if I just place it on the baking sheet and gently press outward from the center with my fingers. 

If you do make the dough, it makes enough for one generous dinner serving, or two lunch servings.  It will keep in the fridge for several days, so you don’t have to eat it all at once.  Take it out and let the dough come to room temperature before you start working with it.




Cooking, of course,  is often a process of taking what you already know about food and flavors, doing a bit of research (in cookbooks or online) and combining bits of ideas and techniques.  I often find myself taking bits and pieces from two or three recipes and putting them back together in different ways.

In this case, I started with the pizza crust recipe I already had. Then I added the goat cheese. I took the caramelized onions and the bell pepper from one recipe, the spinach from a second, and the garlic oil from a third.   You can always mix and match to suit your own taste, or the ingredients you have on hand (see more in the Substitutions and Variations section).

Also, I don’t normally post “in progress” photos, but the pizza looked so good I couldn’t resist!

goat cheese caramelized onion pizza_1

 

Goat Cheese Caramelized Onion Pizza

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: entree

Cuisine: Italian

one serving

Goat Cheese Caramelized Onion Pizza

With a pre-bought crust, this is dinner in thirty minutes. Just a bit of chopping and cooking the onions.

Ingredients

  • Pizza crust (either pre-made or purchased).
  • 4 T olive oil (divided)
  • 1 clove garlic, chopped
  • 1/2 small onion. sliced
  • 1/4 C sliced red bell pepper
  • 1/4 C goat cheese, crumbled
  • 1/2 C fresh spinach
  • 1-2 tsp semolina or cream of wheat

Instructions

  1. Preheat the oven as high as it will go.
  2. Mix half the olive oil and the chopped garlic together in a small bowl and set aside.
  3. Heat the remaining olive oil in a saucepan. Cook the onions on low heat, until they soften and caramelize, about 15 minutes. Add the bell pepper, cook stirring for thirty seconds or so. Then add the spinach for another 30 seconds.
  4. Sprinkle the semolina on a pizza stone (if you have one), or a baking sheet. This will help keep the dough from sticking.
  5. Put the pizza dough on the baking sheet. Using your fingers, push the dough out from the center, to form a circle.
  6. Brush about half the garlic/oil mixture over the crust.
  7. Add the cooked vegetables and the goat cheese. Brush the remaining garlic/oil mixture over the top.
  8. Bake for 10 minutes.

Notes

The pre-made dough in the store is usually enough for two, so use half.

Substitutions and Variations for Goat Cheese Caramelized Onion Pizza

  • Use roasted red peppers instead of fresh
  • Try a splash of balsamic vinegar
  • Add sliced mushrooms and basil
  • Substitute arugula for the spinach
  • Toss in some sun-dried tomatoes

More Pizza Recipes

White Pizza Recipe Without Ricotta

Homemade Tortilla Crust Pizza

More Spinach Recipes

Spinach and Egg Frittata for One Person

Spaghetti with Spinach and Lemon Cream Sauce




Single Serving Asian Chicken Salad with Cabbage Recipe

As colorful as it is tasty, this Asian chicken salad with cabbage proved to be an inspired invention. I was sick and didn’t feel like cooking much, plus I could hardly taste anything. This colorful, spicy salad helped improve my appetite. It looked pretty (with the cabbage, peppers, and carrots), and I could taste it! It was also a good way to keep using up the giant cabbage I got from FreshDirect.

The dressing is straight from a recipe I found online in The New York Times recipe section. I don’t like a lot of dressing, so this made about 4 servings of dressing for me. Your mileage may vary.

This chicken salad is pretty easy to make, and you can quickly make the Asian dressing in advance if you like.

Before I got sick I had defrosted a chicken thigh that I had to use up, so I just seasoned that with ginger, garlic, a bit of soy sauce, and some sriracha. Then all I had to do was pop it in the oven for an hour.  Easy!

The recipe would work just fine with leftover rotisserie chicken, or even some leftover Chinese pork.




If you don’t want meat, you could add cold noodles, ramen noodles, slivered almonds, or extra veggies.

Asian Chicken and Cabbage Salad Recipe for One

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Category: lunch

Cuisine: Asian

one serving

Asian Chicken and Cabbage Salad Recipe for One

A slightly spicy, bright, and colorful asian chicken salad that's hard to resist (even when you're sick).

Ingredients

  • Salad
  • 1/4 C red cabbage, shredded
  • 1 carrot, cut in chunks, or shredded
  • 4-5 mini bell peppers, top removed, and sliced
  • 1/8 (about an inch or two) seedless cucumber
  • Chicken
  • 1 chicken leg or thigh
  • Powdered ginger
  • Powdered garlic
  • Soy sauce
  • Sriracha
  • Dressing
  • 1 garlic clove, chopped fine
  • 1 tsp fresh ginger, chopped
  • 3 T rice vinegar
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 5 T canola oil
  • 2 T sesame oil

Instructions

  1. Season the chicken and bake in a 350 degree oven for one hour. Remove and let sit until it is cool enough to handle.
  2. Prepare the veggies and mix them together in a large bowl.
  3. Make the dressing by combining all the ingredients in a mini-chopper and pulsing until all the ingredients are chopped up and mixed together.
  4. Once the chicken has cooled, remove the meat from the bone.
  5. Put the veggies and chicken in a large bowl and pour the dressing over it.

Notes

I included the cooking time for the chicken in the recipe preparation notes. If you use pre-cooked chicken the whole thing will be finished in 15 minutes.

I had a big bag of mini mixed bell peppers, so I used those (they also helped make the food look more appealing) and a seedless cucumber, so that’s what I used.

You could use regular bell peppers, add snow peas, mushrooms, or regular cucumbers too.  Food should be flexible, and unless it’s baking, you should adjust recipes to fit what you have or what you prefer to eat.

More Single Serving and Small Batch Cabbage, Chicken, and Asian Recipes

Small Batch Unstuffed Cabbage Rolls Recipe

Quick Creole Cabbage and Sausage Recipe

Singapore Noodles with Chicken

Chili Garlic Chicken Thigh Recipe for One

Easy Chicken Curry Recipe

Ingredients and Tools to Make Asian Chicken Salad with Cabbage

black and decker mini chopper

Black & Decker Food Chopper

I use this all the time. It’s so much easier than dragging out a big food processor. And, with space at a premium, it’s a lot easier to store it too. Use it for the dressing, to chop garlic or onions, cut up potatoes, and make pesto without making a big mess.


Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
This stuff has become so popular it’s almost a cliché, but it’s also versatile enough to use in eggs, salads, meatballs, or on chicken. Just a little bit adds a big punch of flavor, without being too spicy or too sweet.




Easy Singapore Noodles with Chicken for One Person

Nobody knows exactly where Singapore noodles came from.  They’re not really native to Singapore, and the curry is more South Asian than North Asian.  I suspect they are no more “Singaporean” than fortune cookies are Cantonese.  In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”

They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential.  Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!

I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere.  If you do use the rice noodles, get the vermicelli kind.  Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.

The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.

The vegetables are just suggestions too.  I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.




Single Serving Recipe for Singapore Noodles with Chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: entree

Cuisine: Asian

one serving

Single Serving Recipe for Singapore Noodles with Chicken

Singapore noodle recipe for one person

Ingredients

  • 1/4 lb. long, thin noodles
 (like spaghetti)
  • 1 T vegetable or canola oil

  • 1 slice fresh ginger
, minced
  • 1 chicken thigh (or leftover cooked chicken), diced
  • 1/2 small onion thinly sliced
  • 1/2 scallion, diced
  • ½ bell pepper (use half a single pepper, or a mixture of colors)
, diced
  • 1/4  C  broccoli
 florets
  • 3-4 small crimini (also called baby bella) mushrooms, sliced
  • 1 T curry powder

  • 1 t sugar

  • 1 T soy sauce

  • 2 T chicken stock

Instructions

  1. Bring a pot of water to a boil. Add the noodles, and use chopsticks to stir them (so they don't stick). Cook until al dente, about 8-10 minutes, and drain the noodles into a colander. 
  2. Preheat a large frying pan or wok. Add the oil and ginger. Stir fry about 1 minute.
  3. Toss in onions, scallion, broccoli, or whatever veggies you're using, except the peppers. If you are using raw chicken, add it now.
  4. Stir fry 1-2 minutes. Push vegetables to the side of the pan. Add curry powder and sauté for 1 minute. Then add sugar, soy sauce, and chicken stock. Mix together, using chopsticks. (If you're using raw shrimp, add it here).
  5. Add noodles to the frying pan or wok with the vegetable mixture.  Use chopsticks to separate the noodles and mix all of the ingredients together.
  6. Add the peppers.  I like to leave them for last, since I prefer them to be slightly crunchy.  If you like softer peppers, add them with the other vegetables.
  7. If the noodles get too dry, add more chicken stock. If you're using cooked chicken (or other meat), add it to the mixture now and cook until heated through.  
  8. Toss the ingredients in the pan so that everything gets thoroughly coated with the sauce.

Easy Singapore Noodles with Chicken Substitutions and Variations

  • Use leftover roast pork or raw shrimp (or both) instead of chicken
  • Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
  • Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
  • Throw in a hot pepper or two (depending on your tolerance for heat)
  • Add an egg and scramble it

More Asian Noodle and Chicken Recipes

Spicy Beef Noodle Soup for One

Spicy Sesame Noodles Recipe for One Person

Single Serving Asian Chicken Salad with Cabbage Recipe

Stir Fry Chicken with Peanut Sauce