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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âMy daughter makes this yummy stir-fry often for our family. It goes together so quickly. The peanuts and chunky peanut butter give it a nice crunch. Leftoversâif there are anyâare great!ââShirley Conrad, High Amana, Iowa Ingredients:
1 pound boneless skinless chicken breasts, chopped |
1 tablespoon canola oil |
1 package (16 ounces) frozen stir-fry vegetable blend |
6 garlic cloves, minced |
2 tablespoons brown sugar |
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 to 6 drops hot pepper sauce |
3 cups shredded cabbage |
3/4 cup salted peanuts, chopped |
hot cooked rice |
Directions:
1. 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.
2. 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.
3. 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. Yield: 5 servings.
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