Friday, February 11, 2011

Nutty Chicken Stir Fry

  • Nutty Chicken Stir-Fry Recipe
  • This recipe was in the newest taste of Homes Magazine. It was mt husbands pick for a meal. It can out really good. Can't seem to stay out of it. The combo of the tender veggies and chicken with the peanuts so good.. 
  • I forgot to take a picture so the picture is from the website. 

  • 1 lbs boneless skinless chicken breasts, chopped
  • 1 tbsp canola oil
  • 1 package frozen stir-fry vegetable blend
  • 6 garlic cloves, minced
  • 2 tbsp brown sugar
  • 4 tsp cornstarch
  • 3/4 tsp ground ginger
  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup chunky peanut butter
  • 5 to 6 drops hot pepper sauce
  • 3 cups shredded cabbage
  • 3/4 cup salted peanuts, chopped
  • Hot cooked rice

  • In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender. In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. I also served it with some egg rolls Makes 5 servings.


Linda said...

We have two foreign exchange students staying with us and this recipe would be a perfect dish to cook for them! Thanks for the recipe!

Sandy said...

I love stir frys yummy!Chicken, shrimp , beef you name it and I'll eat it. This looks great!