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Volume III
May 6, 2011

Weekly Home / Recipe Center

Chicken and Broccoli Peanut Stir Fry

Serves 4


Vegetable or sesame oil
1 pound chicken, cut into bite-size pieces
2 cloves garlic
2 teaspoons minced garlic
7 cups broccoli, chopped
3 tablespoons hot water
3 tablespoons peanut butter (chunky works great)
3 teaspoons soy sauce
1 tablespoon rice vinegar

Coat a nonstick pan with about 1 tablespoon of oil. SautÈ vegetables in oil on medium heat until tender. Set aside in a bowl.

Coat the same pan with another tablespoon oil, and add the garlic and ginger for two minutes, until golden in color. Add chicken and sautÈ on medium heat until cooked through.

While chicken is cooking, make the sauce by adding hot water to the peanut butter. Whisk until well mixed. Add the remaining ingredients and stir well.

Add the vegetables back in the pan. Add the sauce and toss until thoroughly mixed.

We serve this stir fry over brown or jasmine rice and sometimes sprinkle minced peanuts if we use smooth peanut butter.

Shortcut tip: Have your butcher cut the meat for you to save you time preparing meat. This always takes me the most time. You can also buy frozen vegetables or stop by your grocerís salad bar to buy pre-chopped vegetables.

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