Monday, February 27, 2012

Whats for Dinner? #1

Tonight we were in a pickle. I have not had much time to go to the grocery store and we were down to the bear minimum in our cabinets and fridge. To be honest I was not quite sure what we were going to have for dinner. I noticed that we did have a lot of peanut butter, some chicken, water chestnuts, bean sprouts, and bamboo pieces. So I improvised and adopted this recipe to what we had. I turned out to be quite tasty.....maybe a bit on the salty side, but over all quite good. I could have used some more veggies in it though.

Peanut Chicken Stir-Fry Recipe

Peanut Chicken Stir-Fry Recipe


  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup thinly sliced green pepper
  • 1 cup thinly sliced sweet red pepper
  • 1-1/2 cups sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • Hot cooked rice


  • 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. Yield: 4 servings.

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