Chicken and Vegetable Saute with Peanut Sauce Recipe
Ingredients
| Chicken and Vegetables | ||
| 8 ounces skinned and boned chicken breast, cut into thin strips | ||
| 1 teaspoon each cornstarch and peanut or vegetable oil | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 medium red bell pepper, seeded and cut into thin strips | ||
| Onion | 1/4 Cup (16 tbs), thinly sliced (Sauce) | |
| Water | 1 Cup (16 tbs) (Sauce) | |
| 1 packet instant chicken broth and seasoning mix | ||
| Water | 1/4 Cup (16 tbs) (Sauce) | |
| Teriyaki sauce | 1 Teaspoon (Sauce) | |
| Broccoli florets | 2 Cup (16 tbs), blanched (Sauce) | |
| Peanut butter | 2 Tablespoon (Sauce) | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Chicken and Vegetables:
Sprinkle chicken with cornstarch.
In 12-inch nonstick skillet heat oil; add garlic and chicken and saute for 2 minutes.
Add pepper strips, water, and teriyaki sauce and cook until pepper is tender-crisp, 2 to 3 minutes; add broccoli, salt, and pepper and cook until broccoli is thoroughly heated.
Sauce:
In 8-inch nonstick skillet cook onion over medium heat, stirring frequently, until translucent; stir in water and broth mix and bring to a boil.
Reduce heat, stir in peanut butter and teriyaki sauce, and let simmer until mixture is well blended.
Sprinkle chicken with cornstarch.
In 12-inch nonstick skillet heat oil; add garlic and chicken and saute for 2 minutes.
Add pepper strips, water, and teriyaki sauce and cook until pepper is tender-crisp, 2 to 3 minutes; add broccoli, salt, and pepper and cook until broccoli is thoroughly heated.
Sauce:
In 8-inch nonstick skillet cook onion over medium heat, stirring frequently, until translucent; stir in water and broth mix and bring to a boil.
Reduce heat, stir in peanut butter and teriyaki sauce, and let simmer until mixture is well blended.
Chef
