Ingredients :
- 1 1/2 lb sliced boneless, skinless chicken breast
- 2 tbsp vegetable oil
- sauce
- 1 cup creamy peanut butter
- 1 1/2 tbsp finely minced fresh ginger
- 3 clove fresh garlic, minced
- 1/2 cup soy sauce
- 1/2 cup teriyaki sauce
- 2 tbsp rice wine vinegar
- 2 1/2 tbsp Sriracha sauce
- 1/4 cup hot water
- adding to chicken
- 15 oz baby corn, drained
- 8 oz can water chesnuts, drained
- garnish
- 1/4 cup peanuts to top each serving
Method :
- In a large, deep skillet over medium heat add oil.
- Once oil is hot add your sliced chicken. Cook until no longer pink. This takes several minutes.
- Once chicken is cooked, add corn and chestnuts. Stir and cook 3 minutes.
- In a large bowl whisk all sauce ingredients together. This can be done while you wait the three minutes.
- Add to chicken and cook on medium low heat for 5 minutes. Stirring occasionally . Sauce thickens up during this cook.
- Serve over pretty cooked white or brown rice. Sprinkle peanuts over and serve.
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