Sunday, May 19, 2013
Stanley's Chicken Stir-Fry
This is not your ordinary stir-fry. The dry-roasted peanuts and the seasonings give this chicken dish and added kick you'll love.
At a glance
12 oz. skinless, boneless chicken breast
1 tbsp. vegetable oil
2 garlic cloves, finely minced
1 cup broccoli flowerettes
1 cup baby carrots
4 green onions, cut into 1-inch pieces
2 tbsp. low-sodium soy sauce
1 tsp. finely minced fresh ginger
1 tsp. cornstarch dissolved in 2 tbsp.water
1/4 tsp. sesame oil
1/4 cup dry-roasted peanuts
Trim any fat from chicken and thinly slice diagonally into 1-inch strips. In a large non-stick skillet, heat oil and stir-fry chicken 3 or 4 minutes or until cooked through and lightly browned. Remove; set aside and keep warm. Add garlic and stir-fry for 15 seconds; add broccoli and carrots stir-fry 2 minutes. Add mushrooms, green onions, soy sauce and ginger; stir-fry 2 minutes. Add dissolved cornstarch, sesame oil, peanuts and the chicken. Cook until heated through and sauce has thickened.