I just made this tonight and it turned out great. Wish I would have taken a picture. It could have been a bit stronger with the red pepper flakes. Next time I think I will add more. Kids didn't try it. They couldn't wait that long. Let me know if you give it a try!
Peanut Chicken Stir Fry
Prep/Total time: 30 minutes
Yield: 6 servings
Cost: $1.33/serving
8 oz uncooked thick rice noodles (I only had linguine, tasted great!)
1/3 cup water
1/4 cup soy sauce
1/4 cup peanut butter
4-1/2 tsp brown sugar
1 Tbsp lemon juice
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 lb boneless skinless chicken breasts, cut into 1/2 inch strips
2 Tbsp canola oil, divided
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.
Recipe from Taste of Home Simple and Delicious October/November 2010
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