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| 3 |
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Chicken Breasts, cut inti 1" pieces |
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| Marinade |
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| 1 -1/2 Tbs |
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White Wine Vinegar |
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| 1 Tbs |
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Soy Sauce |
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| 2 tsp |
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Brown Sugar |
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| 4 |
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Green onions, white ends, finely chopped |
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| Sauce |
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| 2 Tbs |
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Cornstarch, dissolved in 2 Tbs water |
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| 2 Tbs |
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Soy Sauce |
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| 2 Tbs |
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Sesame oil |
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| 2 Tbs |
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Rice Vinegar |
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| 1 tsp |
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Chili Powder |
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| 6 cloves |
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Garlic, minced |
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| 2 Tbs |
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Peanut Oil |
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| 2 |
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Zucchinis, 1" pieces |
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| 1 |
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Red Pepper, finely diced |
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| 1/3 cup |
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Peanuts, unsalted, roasted |
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| 1 |
Combine marinade ingredients well. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour. |
| 2 |
Mix cornstarch with cold water in a small bowl. Set aside. |
| 3 |
Combine remaining Sauce ingredients. Set aside. |
| 4 |
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes |
| 5 |
Stir in zucchini and red bell pepper; cook for 2 more minutes. |
| 6 |
Stir in sauce; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat. |
| 7 |
Toss in peanuts. Stir in green onion tops. Serve over white rice.
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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