Peanut Chicken Stir-fry
Servings: 4 servings
Calories: 328kcal
Ingredients
Sauce
- 2 teaspoons cornstarch
- 3/4 cup chicken broth
- 1/4 cup peanut butter
- 2 1/2 tablespoons soy sauce
- 1/2 tbsp fish sauce
- 1 teaspoon ground ginger
- 1/4 teaspoon pepper
Stir-fry
- 1-1/4 pounds boneless skinless chicken breasts cut into strips
- 3 teaspoons olive oil divided
- 1 cup chopped onion
- 1 cup snow peas
- 1 can water chestnuts
- 1-1/2 cups fresh mushrooms sliced
- 1 teaspoon garlic minced
- 1 stalk lemongrass sliced
Instructions
- In a small bowl, combine the first six ingredients until smooth; set aside.
- In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
- Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through.
- Serve with rice.
Notes
You can cook the onion and mushrooms separately if needed