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Receta Thai Chicken Stir Fry
by Global Cookbook

Thai Chicken Stir Fry
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Ingredientes

  • 1/2 lb boneless skinless chicken breast
  • 2 Tbsp. cornstarch divided
  • 3 Tbsp. Kikkoman Soy Sauce divided
  • 1 Tbsp. dry sherry
  • 1 tsp chopped garlic divided
  • 1/2 c. creamy peanut butter
  • 2 tsp vinegar
  • 1/2 tsp sugar
  • 2 Tbsp. vegetable oil divided
  • 1 bn green onions cut 1" lengths
  • 1 x red bell pepper cut thin strips
  • 3/4 lb fresh bean sprouts
  •     Warm cooked fine egg noodles
  • 2 Tbsp. minced unsalted roasted peanuts

Direcciones

  1. Cut chicken into thin strips; coat with mix of 1 Tbsp. each cornstarch and soy sauce, sherry and 1/2 tsp. garlic. Let stand 10 min.
  2. Meanwhile, combine remaining 1 Tbsp. cornstarch and 2 Tbsp. soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 c. water and set aside.
  3. Heat 1 Tbsp. oil in warm wok or possibly large skillet. Add in chicken and stir-fry 2 min; remove. Heat remaining 1 Tbsp. oil in same pan. Add in green onions, bell pepper and 1/2 tsp. remaining garlic; stir-fry 2 min. Add in bean sprouts; stir-fry 1 minute longer.
  4. Stir in chicken and peanut butter sauce mix. Cook till sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately.
  5. This recipe yields 4 servings.