Quick Peanut Chicken Stir Fry
Ingredients
- 2 tsp cornstarch
- 3/4 cup chicken broth
- 1/4 cup peanut butter creamy
- 3 tbs. soy sauce
- 1 tsp ginger ground
- 1/4 tsp black pepper
- 1 1/4 lbs. chicken breast boneless & skinless, cut into strips
- 3 tsp olive oil divided
- 1 cup onion chopped
- 1 cup green pepper thinly sliced
- 1 cup red bell peppers thinly sliced
- 1 1/2 cup mushrooms fresh, sliced
- 1 tsp garlic minced
- hot cooked rice
Instructions
- In a small bowl, combine the first six ingredients until smooth; set aside.
- In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
- Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Notes
Wine Pairings
Light-Bodied White Wine Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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