Peanut Chicken Stir Fry

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photo: flickr

Don’t let the list of ingredients intimidate you; this is an easy weeknight dinner.

2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons peanut oil
2 heaping teaspoons minced garlic
1 cup snow peas
1 cup broccoli (you can use the frozen)
1 (4 ounce) can sliced water chestnuts, drained
1 (4 ounce) can bamboo shoots, drained
¼ cup brown sugar
2 tablespoons corn starch
1 teaspoon ginger
1 cup chicken broth
½ cup soy sauce
½ cup peanut butter, smooth or chunky
1 cup roasted peanuts (if you have allergies, throw in cashews instead or omit the nuts altogether!)

In a wok, heat peanut or grapeseed oil over medium-high heat. Add chicken and sauté until most of pink is gone. Add garlic and vegetables and continue to stir-fry. In a small bowl, whisk together the brown sugar, corn starch, ginger, broth, soy sauce and peanut butter (this can also be done with a hand immersion blender). Pour over chicken mixture and bring to a boil. Reduce heat and simmer for about 5 minutes. Throw in peanuts and serve over long-grain or basmati rice.

3 thoughts on “Peanut Chicken Stir Fry

  1. I tried this dish and doubled it for my family. When doubling, you do not need to double the soy sauce, only increase p.b. to 3/4 cup, and ginger to your liking (it is not a mild spice). It was quite yummy, and I wok once a week.

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