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I made this recipe for dinner this week and it was delish! ....chicken, vegetables, stir fry and peanuts!! Doesn't get much better than this for me! ....really yummy!
Enjoy!
hugs,
peg
Asian Chicken with Peanuts
from Campbell's Kitchen
Prep Time: 15 min.
Cook Time: 20 min.
2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into
strips
2 cups fresh broccoli florets
2 small red peppers, cut into 2-inch-long strips (about 2 cups)
2 cloves garlic, minced
1/2 cup salted peanuts
1 cup regular long-grain white rice, prepared according to package
directions (about 3 cups)
1. Stir the cornstarch, broth, soy sauce, ginger and sesame oil, if
desired, in a medium bowl until the mixture is smooth.
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over
medium-high heat. Add the chicken and stir-fry until well browned, stirring often. Remove the chicken from the skillet.
3. Reduce the heat to medium. Heat the remaining vegetable oil in
the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp.
4. Stir the cornstarch mixture in the skillet. Cook and stir until
the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
Makes: 4 servings (about 2 cups each).
Recipe source: Holiday Express yahoo group, submitted by Arlette
Enjoy!
hugs,
peg
Asian Chicken with Peanuts
from Campbell's Kitchen
Prep Time: 15 min.
Cook Time: 20 min.
2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into
strips
2 cups fresh broccoli florets
2 small red peppers, cut into 2-inch-long strips (about 2 cups)
2 cloves garlic, minced
1/2 cup salted peanuts
1 cup regular long-grain white rice, prepared according to package
directions (about 3 cups)
1. Stir the cornstarch, broth, soy sauce, ginger and sesame oil, if
desired, in a medium bowl until the mixture is smooth.
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over
medium-high heat. Add the chicken and stir-fry until well browned, stirring often. Remove the chicken from the skillet.
3. Reduce the heat to medium. Heat the remaining vegetable oil in
the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp.
4. Stir the cornstarch mixture in the skillet. Cook and stir until
the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve the chicken mixture with the rice.
Makes: 4 servings (about 2 cups each).
Recipe source: Holiday Express yahoo group, submitted by Arlette