Saturday, August 6, 2011
I've got another recipe for you that uses the peanut butter sauce. This one is very mild in its flavor so if you want to take baby steps into the wonderful world of peanut butter sauce then this is a great start. If you chop everything up ahead of time this meal comes together in 30 minutes :)
Peanut Chicken Stir-Fry
2 tsp. Cornstarch
3/4 cup Chicken Broth
1/4 cup Creamy Peanut Butter
3 TBS Soy Sauce
1 tsp. Ground Ginger
1/4 tsp. Black Pepper
1-1/4 lbs boneless,skinless chicken breasts,cut into strips
1 cup Chopped Onion
1 cup thinly sliced Green Bell Pepper
1 cup thinly sliced Red Bell Pepper
1-1/2 cups sliced Fresh Mushrooms
1 tsp. Minced Garlic
Hot Cooked Rice
In a small bowl, combine the cornstarch and broth until smooth. Stir in the peanut butter, soy sauce, ginger and pepper;set aside.
In a large skillet or wok, add small amount of olive oil and the chicken. Stir fry for 3-4 minutes or until no longer pink. Remove when cooked and kept warm.
Add a small amount of olive oil and stir fry the onion and bell peppers for 3-4 minutes. Add in mushrooms and cook for 3-4 minutes or until vegetables are crisp-tender. Add garlic;cook 1 minute longer.
Quickly stir the cornstarch mixture and pour onto the vegetables. Bring to a boil; cook and stir for 2 minutes or untli thickened. Add chicken and heat through. Serve with rice.
Yields: 4 generous servings
Source: Taste of Home Busy Family Favorites