This time of year, all our meals revolve around what’s in the bag of fresh produce we pick up from our Community Supported Agriculture (CSA). Last week’s bag contained kale, onions, tomatoes, squash, green beans, and some hot peppers.
One day, I was so engrossed in writing, I forgot to make a marinade for the thawed chicken breast. When Hiram called to say he was on his way home from work, I had to think fast. So I grabbed some frozen cilantro-peanut pesto from the freezer and thawed it in the microwave. Then I pulled out kale, green beans, onions and a hot pepper and started chopping. Here’s the recipe for the throw-together, last minute supper that was mighty tasty.
Chicken and Cilantro-Peanut Pesto Stir Fry
3 tablespoons olive oil
1/3 cup raw peanuts
1 pound chicken breast, cut into bite-size pieces
2 cups kale, washed, ribbed and torn into small pieces
2 cups green beans, cut into 2 inch lengths
1 medium onion, cut into bite-size pieces
1 hot pepper, chopped fine
1/4 cup cilantro-peanut pesto
Put 2 tablespoons of olive oil in wok, frying pan or dutch oven over medium-high heat. Add peanuts and stir fry for 1–2 minutes until they begin to brown. Place them on paer toweling and set aside.
Add beans and stir fry for 2–3 minutes. They should still be fairly crisp. Add onions and stir fry for 1–2 minutes, then add kale and hot pepper. Stir fry for 2–3 more minutes. Put the vegetables in a bowl.
Add remaining tablespoon of oil to wok or pan and heat. Add chicken and stir fry until completely cooked. Add the cooked vegetables and stir.
Heat pesto for 15 seconds in microwave so it is soft and a little runny. Add to mixture in wok and stir until meat and vegetables are coated. Sprinkle peanuts on top and serve immediately over rice.
