Chicken and Vegetable Stir-fry with Ginger Peanut Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) white wine or rice wine vinegar
1 tbsp (15 mL) brown sugar
1/4 cup (45 mL) minced peeled fresh ginger
2 garlic cloves, minced
1/2 tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) peanut oil
3/4 lb (375 g) boneless skinless chicken breasts, cut into bite-size pieces
2 medium carrots, sliced very thinly
2 sweet peppers, preferably 1 red and 1 green, cut into thin strips
1-1/2 cup (375 mL) snow peas, trimmed
Chopped toasted peanuts for garnish
Directions
In a small bowl, stir soy sauce with peanut butter, vinegar, brown sugar, ginger, garlic, and hot pepper sauce until blended. Set aside. In a large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until browned all over, about 3 minutes. Add carrots and stir-fry 2 minutes. Add peanut sauce, peppers, and snow peas. Stir-fry until vegetables are tender but still crisp and chicken is cooked through, about 2 minutes.
Sprinkle with peanuts. Serve over rice or noodles.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:747
