½ cup Thai peanut sauce
½ cup teriyaki sauce
¼ cup chunky peanut butter
2 tsp. Worcestershire sauce
¾ lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. olive oil, divided
1 Tbsp. sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
½ lb. sliced baby Portobello mushrooms
4-1/2 tsp. minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice
DIRECTIONS:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.
In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.
Taste of Home Aug/Sep 2010
from the kitchen of Susan Bazan
from the kitchen of Susan Bazan
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