Spicy Chicken and Sunchoke Stir-Fry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle. Ingredients:
8 ounces wide rice stick noodles (banh pho) |
2 tablespoons vegetable oil |
4 cups vertically sliced onion |
3 garlic cloves, minced |
1 1/2 pounds jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups) |
1 pound skinless, boneless chicken breasts, cut into 1-inch strips |
3 tablespoons thai peanut sauce |
2 tablespoons low-sodium soy sauce |
2 tablespoons natural-style peanut butter (such as smucker's) |
6 cups broccoli florets |
2 cups (1/4-inch) red bell pepper strips |
1 cup water |
1/2 teaspoon crushed red pepper |
Directions:
1. Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.
|
|