Nutty Chicken Stir Fry
- Chicken breasts (I used about five chicken breast tenders, but it depends on how many people you’re trying to feed)
- Vegetable Oil
- Stir-fry vegetables (The easiest thing would be the pre-mixed frozen stir-fry vegetable packets, but I don’t like everything in those, so I used canned baby corn, water chestnuts, and bean sprouts)
- 3 cloves garlic, minced
- Brown sugar
- Reduced-sodium chicken broth
- Reduced-sodium soy sauce
- Peanut butter
- Long-grain white rice
- In a large skillet, stir fry chicken breasts in oil for 2 minutes
- Add vegetables and cook until soft, then add garlic
- In a bowl, combine 2 tbsp brown sugar, 4 tsp cornstarch, 3/4 tsp ground ginger (I bought fresh ginger and ground it with a cheese grater). Stir in 1/2 cup chicken broth, 1/3 cup soy sauce, 1/4 cup peanut butter (I microwaved for about 30 seconds – make sure not to burn!! – to make it soft enough to stir with the other ingredients) until blended.
- Pour sauce mixture over chicken mixture. Bring to a boil, cook a stir for 2 minutes until sauce thickens.
- Serve with rice (I used the rice cooker my parents got me for Christmas… makes perfect rice every time! And they aren’t that expensive)
- The recipe also called for salted peanuts to sprinkle over the top before serving, but the water chestnuts gave the recipe all the crunch it needed and it was definitely peanut-y enough without them!