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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is really different and so rich. This recipe from the back a bottle of soy sauce! Yum!! Ingredients:
1/2 lb boneless skinless chicken breast |
2 tablespoons cornstarch, divided |
3 tablespoons soy sauce, divided |
1 tablespoon dry sherry |
1 teaspoon minced garlic, divided |
1/2 cup creamy peanut butter |
2 teaspoons vinegar |
1/2 teaspoon sugar |
2 tablespoons vegetable oil, divided |
1 bunch green onion, cut into 1 inch lengths |
1 red bell pepper, cut into thin strips |
3/4 lb fresh bean sprout |
hot cooked fine egg noodles |
2 tablespoons chopped unsalted dry roasted peanuts |
Directions:
1. Cut chicken into thin strips; Coat with mixture of 1 Tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic.
2. Let stand 10 minutes.
3. Meanwhile, combine remaining 1 Tbsp cornstarch and 2 Tbsp soy sauce, peanut butter, vinegar and sugar.
4. Slowly blend in 2/3 cup water and set aside.
5. Heat 1 Tbsp oil in hot wok or large skillet.
6. Add chicken and stir-fry 2 minutes.
7. Remove.
8. Heat remaining 1 Tbsp oil in same pan.
9. Add green onions, bell pepper and 1/2 teaspoon remaining garlic.
10. Stir-fry 2 minutes.
11. Add bean sprouts& stir-fry 1 minute.
12. Stir in chicken and peanut butter sauce mixture.
13. Cook until sauce boils and thickens, about 1 minute, stirring frequently.
14. Arrange over noodles and sprinkle with peanuts.
15. Serve immediately.
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