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

Ingredients

• 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

Directions

• 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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