Peanut Butter Chicken Stir Fry
Eileen Goltz |
- 2 Tablespoons cornstarch
- 1½ cups chicken broth
- ½ cup peanut butter
- 6 Tablespoons soy sauce
- 2 teaspoon ground ginger
- ½ teaspoon pepper
- 1 Tablespoon sesame oil
- 4 to 6 boneless chicken breasts, sliced or cubed
- 1½ cups green pepper, sliced thin
- 1½ cups red pepper, sliced thin
- 1 large onion, sliced thin
- 3 cups fresh mushrooms, sliced
- 4 cloves garlic, minced
- Any leftover cashews or slivered almond for garnish
- Rice or noodles
- In a bowl combine the cornstarch, broth, peanut butter, soy sauce, ginger and pepper. Stir until smooth.
- In a wok or skillet stir fry the chicken in oil until cooked through. Remove chicken and add onion and peppers to the pan. Stir fry until they are cooked crisp tender. Add the mushrooms and garlic and stir fry for a few more minutes. Add sauce and cook until thick. Add chicken and cook till heated through.
- Serve hot over noodles or rice.
- Shiitake and Button mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
- Portobello mushrooms should be checked in the following manner:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.