Oriental Chicken Stir Fry
Steve saw this recipe and decided it was much easier to decide what we’ll have for dinner when he can see photos lol
- 2 Tbs vegetable oil
- 1 clove garlic, chopped
- 1 shallot, thinly sliced
- 4 boneless skinless chicken breasts (or 8 thighs), cut into bite-size pieces
- 1 Tbs fresh ginger, grated
- ½ tsp chili powder
- 2 handfuls sugar snap peas, ends trimmed
- 1 can baby corn cobs (pieces or whole), drained
- 1 can water chestnuts, drained
- 2 Tbs peanut butter (we used natural crunchy)
- 1 Tbs light soy sauce, sodium reduced preferred
Heat the oil over med-high in a wok or large skillet. Add the garlic and shallots, stir-fry for 1 minute. Add chicken, ginger, chili powder and stir-fry for 4 minutes. Add peas, corn cobs and water chestnuts. Cook for 2 minutes.
In bowl, mix together the peanut butter and soy sauce. Add to wok and cook one minute more. Remove from heat and serve over freshly cooked rice.
FYI this was so delicious, we made it again with pork tenderloin. I also added shredded carrot and served it over rice noodles.
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