Peanut chicken stir-fry recipe
Recipe by Lori McAleer
2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup creamy Peanut Butter
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1-1/4 pounds Boneless Skinless Chicken Breasts, cut into strips
3 teaspoons olive oil, divided
1 cup chopped onion
1 cup thinly sliced green pepper
1 cup thinly sliced sweet red pepper
1-1/2 cups sliced fresh mushrooms
1 teaspoon minced garlic
Hot cooked rice
1. In a small bowl, combine the first six ingredients until smooth; set aside.
2. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink.
3. Remove with a slotted spoon and keep warm.
4. Stir-fry onion and peppers in remaining oil for 3 minutes.
5. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
6. Add garlic; cook 1 minute longer.
7. Stir cornstarch mixture and add to the pan.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Add chicken; heat through. Serve with rice.
May 12, 2013 01:01
Author tasteofhome.com/recipes/pe...
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