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Prep Time: Cook Time: Total Time:
Sweet and Spicy Stir-Fry Chicken
Makes: 4 servings
Sauce:
1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
Stir-Fry:
2 tablespoons peanut or vegetable oil
1 lb boneless skinless chicken thighs or breasts, cut into 3/4 inch pieces
1 small onion, cut into 1/2 inch wedges
2 cloves garlic, finely chopped
1 teaspoon grated gingerroot, if desired
1 1/2 cups fresh petite green beans
1 medium red bell pepper, cut into 1 inch pieces
2 tablespoons water
1 cup cubed fresh pineapple, 1 inch
1/3 cup dry-roasted peanuts
In small bowl, mix sauce ingredients with wire whisk until well blended and set aside.
In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and ginger root, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil, heat over high heat about 1 minute. Add green beans and bell pepper, cook 2 minutes, stirring frequently. Add water, cover and cook 1 to 2 minutes. Stir vegetables.
Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine, pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.
Serve the stir-fry mixture over hot cooked rice or Asian noodles.
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Sweet and Spicy Stir-Fry Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Sweet and Spicy Stir-Fry Chicken
Makes: 4 servings
Sauce:
1/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
Stir-Fry:
2 tablespoons peanut or vegetable oil
1 lb boneless skinless chicken thighs or breasts, cut into 3/4 inch pieces
1 small onion, cut into 1/2 inch wedges
2 cloves garlic, finely chopped
1 teaspoon grated gingerroot, if desired
1 1/2 cups fresh petite green beans
1 medium red bell pepper, cut into 1 inch pieces
2 tablespoons water
1 cup cubed fresh pineapple, 1 inch
1/3 cup dry-roasted peanuts
In small bowl, mix sauce ingredients with wire whisk until well blended and set aside.
In wok or 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat about 2 minutes. Add chicken, onion, garlic and ginger root, breaking up clumps of chicken with wooden spoon; cook 1 minute without stirring. Stir-fry about 3 minutes or until chicken is no longer pink in center. Transfer chicken mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil, heat over high heat about 1 minute. Add green beans and bell pepper, cook 2 minutes, stirring frequently. Add water, cover and cook 1 to 2 minutes. Stir vegetables.
Return chicken mixture to wok. Mix sauce mixture again with wire whisk to recombine, pour into wok. Stir to coat mixture with sauce. Cook uncovered about 1 minute or until sauce is thickened. Stir in pineapple and peanuts.
Serve the stir-fry mixture over hot cooked rice or Asian noodles.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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