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Nutty Chicken Stir-Fry

posted by regnisaw@yahoo.com 3 years ago



Ingredients


1-pound boneless skinless chicken breasts, cut into bite sized pieces


1 Tbs. canola oil


1 (16 oz.) package frozen stir-fry vegetable blend


6 garlic cloves, minced


2 Tbs. brown sugar


4 tsp. cornstarch


¾ tsp. ground ginger


½ cup gluten free chicken broth


1/3 cup gluten free soy sauce


¼ cup chunky peanut butter


5 to 6 drops hot pepper sauce


3 cups shredded cabbage


¾ cup salted peanuts, chopped


Success®-Boil-in-Bag White Rice, cooked


Directions


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. 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. 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 over hot rice. (Yield: 5 servings.)




tags:  nutty chicken stir-fry, chicken, stir-fry, rice, riviana
 
 
 
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