MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Chile Stir-Fry
Categories: Oriental, Poultry, Chilies, Vegetables, Nuts
Yield: 5 Servings

1 lb Skinned, boned, chicken;
- rinsed, patted dry
1/2 ts (ea) salt & black pepper
3/4 c Chicken broth
1 1/2 tb Soy sauce
1 1/2 ts Cornstarch
1 ts Honey
1 1/2 tb Oil
1 1/2 ts Sesame oil
1 bn Small scallions; chopped,
- white & green separated
3 cl Garlic; fine chopped
1 tb Peeled, grated fresh ginger
1/2 ts Red pepper flakes
2 c Bean sprouts
1/2 c Unsalted roasted peanuts
Steamed brown rice (opt)

Cut the chicken into 3/4" chunks; season with the salt and
pepper. In a small bowl, whisk together the chicken broth,
soy sauce, cornstarch and honey.

In a large skillet over medium-high heat, add the canola
and sesame oils. When the oil is hot, stir-fry the chicken
until just cooked through, 4 to 5 minutes. Transfer to a
plate.

Add the scallion whites, garlic, ginger and red pepper to
the pan; cook 30 seconds. Add the bean sprouts; stir-fry 1
minute more.

Stir the broth mixture into the skillet and reduce the
heat to simmer. Scrape the browned bits from the bottom of
the pan and cook until the sauce is slightly thickened, 1
to 2 minutes. Stir in the peanuts, chicken and scallion
greens; cook 1 to 2 minutes more. Serve over brown rice if
desired.

Makes 4 to 6 servings

Fitness | April 2015

MM Format by Dave Drum - 15 April 2015

Uncle Dirty Dave's Archives

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