Ingredients
-
1
-
2
-
3/4
-
1
-
1
-
1/2
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Peanut-Chicken Stir-Fry, This recipe comes from the January 2007 edition of Southern Living Magazine, This was very good. I served it with brown rice pad thai noodles. I did not have the sweet chili sauce so I added some red curry paste. Other than that I made as directed, adding more vegetables such as kohlrabi and broccoli. I also did not have the peanuts for garnish; we added some chopped cilantro instead which added an interesting flavor. I would definitely make this again., Wow! This was really good! used red pepper, baby corn, and broccoli- it was really enjoyed by all and was requested to be made again!
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Steps
|
1
Done
|
Cook Rice According to Package Directions. |
|
2
Done
|
Sprinkle Chicken With 1/2 Tsp Salt. |
|
3
Done
|
Whisk Together Chicken Broth and Next 7 Ingredients; Set Aside. |
|
4
Done
|
Heat Oils in a Large Nonstick Skillet or Wok Over High Heat 1 to 2 Minutes or Until Hot. |
|
5
Done
|
Add Chicken, and Stir-Fry 5 Minutes or Until Chicken Pieces Are Browned and No Longer Pink Inside. |
|
6
Done
|
Add Peas, Bell Pepper, and Remaining 1/4 Tsp Salt; Cook 2 Minutes, Stirring Often. |
|
7
Done
|
Stir Chicken Broth Mixture, and Add to Skillet; Bring to a Boil. |
|
8
Done
|
Cook, Stirring Constantly, 2 Minutes or Until Thickened. Serve Over Rice; Garnish, If Desired. |
|
9
Done
|
Serves 4. |
