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Quick Peanut Chicken Stir Fry

Course Main dishes, Poultry
Cuisine Asian
Prep Time 30 minutes
Total Time 30 minutes
Servings 4

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.