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Peanut Buttery Teriyaki Stir Fry
 One of these days I promise I'm going to have an entry that doesn't involve either peanut butter or sri racha sauce . . . I promise!! but today is not that day, cheapies, and I think after tasting this terrific recipe, you'll probably forgive me . . . maybe sometime after you're done moaning and groaning from eating too much!

Peanut Teriyaki chicken [or beef, or tofu, or whatever]

1 cup of dry jasmine rice
2 cups water

bring water to boil, dump in rice, stir to distribute, close tightly with lid, turn the flame down to med-low, then fuggettaboutit !!

SAUCE [the sauce is the boss!!]

1/4 cup soy sauce
2 tablespoons sesame seeds
2 tablespoons minced garlic
1/4 cup brown sugar
about 1-2 inches of fresh ginger root, grated
1/2 cup peanut butter

in a small saucepan, fry the garlic till it starts to dry out a little bit (hell, I even like to let it scorch a little, but I digress).  add the soy sauce and bring it to a boil. pour in the sesame seeds.  Once it is back up to bubbling, shake in the brown sugar, making sure to squish any lumps so the sugar will dissolve completely with the soysauce.  With a single-blade grater shred the fresh ginger into the boiling soy/garlic/brown sugar mixture.  if your soy sauce seems to be drying out a little, feel free to add more--you'll need at least a 1/4 inch layer of it at the bottom of your pan to safely melt your peanut butter in it--oh speaking of which, go ahead and scoop the peanut butter into the pan.  the peanut butter will darken and look like it's scorching, but you should be fine as long as there is plenty of soy sauce.  Once all the ingredients are integrated, pour in 1/2 cup of water and do it SLOWLY so that the sauce maintains consistency.  if you dump it all in at once it's alot harder to blend, so OBEY >:( !!!

oh and BTW if you wanted to be supremely awesome you could put in a few squirts of sri racha . . . I won't tell anyone you did it . . the pain and tasteyness will speak for itself.


pour a thin layer of oil along the bottom of a skillet and heat until it makes that distinctive frying sound.  Enter raw chicken/beef/tofu/babyflesh/fish/whatever and fry until firm.  Once firm and cooked through, top with fresh vegetables and cook until the colors turn bright and they are easily pierced with a fork.  if I'm in a big hurry I'll cheat and dump in a bag of frozen vegetables--nuthin' wrong with taking short cuts every once in a while!!!

pour THE BOSS SAUCE over your stir fry and heat through, making sure to really soak the chicken and vegetables and making sure to let the fat in the pan permeate the sauce.

Go back to that rice I made you start at the beginning of the recipe--see?  perfect timing!

scoop yourself out some delicately scented, steaming hot jasmine rice and put it in a bowl, then give yourself a very generous spoonfull of the chicken and peanut sauce mixture and pour it over the rice.  

get yourself a huge cup of something cold and sweet


spend the rest of your night in a food coma

tell your personal trainer it was a momentary lapse of judgement . . . 

try not to crave it


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