Tuesday, October 2, 2007

Peanut Chicken Stir

2 tsp cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 T soy sauce
1 tsp ground ginger
1/4 tsp pepper
1-1/4 lbs chicken breast,cut into strips
3 tsp olive oil,divided
1 c chopped onion
1 c thinly sliced green pepper
1 c thinly sliced red pepper
1 1/2 c sliced fresh mushrooms (yuck! I used Broccoli!)
1 tsp minced garlic
Hot Cooked Rice

In a small bowl,combine the first 6 ingredients until smooth;set asideIn a large skillet or wok stir fry chicken in 1-1/2 tsp oil for 3-4 minutes or until no longer pink.Remove with a slotted spoon and keep warm.Stir fry onion and peppers in the remaining oil for 3 minutes.Add mushrooms and garlic; stir fry 3-4 minutes longer or until vegetables are crisp tender.Stir cornstarch mixture and add to the pan.Bring to a boil;cook and stir for 2 minutes or until thickened.Add chicken.Heat through.Serve with rice.

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