Wednesday, March 9, 2011

Nutty Chicken Stir Fry

I love stir fry! After you get done with all the chopping, it is so easy to throw everything into the pan and stir fry it up... So, whenever I find a recipe that involves stir fry and chicken, it is definitely one I want to try. This was a good one. It didn't require a ton of chopping, so that made it even better in my book! I was also amazed at how much my kids LOVE cabbage... What is up with that? Bella and Beau both kept coming back to my chopping board and asking for more - I mean, it was like a snack to them! Weirdos! :)

Nutty Chicken Stir Fry
(recipe found in Taste of Home)

1 pound boneless skinless chickien breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir fry vegetable blend
6 garlic cloves, minced
2 tablespoons brown sguar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced sodium soy sauce
1/4 cup chunky peanut butter
5-6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
hot cooked rice

In a large skillet or wok, stir fy 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 an dpepper 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.

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