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Peanut Chicken Stir-Fry Recipe

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This recipe for Peanut Chicken Stir-Fry, by , is from The Joan Cregger Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Janowsky

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. uncooked thick rice noodles
1/3 C. water
1/4 C. soy sauce
1/4 C. peanut butter
4 1/2 tsp. brown sugar
1 Tbsp. lemon juice
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless chicken breasts, cut into 1/2" strips
2 Tbsp. canola oil, divided
1 bunch broccoli, cut into florets
1/2 C. shredded carrot

Directions:
Directions:
Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
In a large skillet, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes until crisp-tender. Stir sauce mixture; add sauce and chicken to the skillet. Drain noodles; toss with chicken mixture.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes total
Personal Notes:
Personal Notes:
Good for a quick dinner with mostly ingredients kept on hand.

 

 

 

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