- 4
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Ingredients
- Directions:
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cloves garlic, minced
- 1 teaspoon hot chili oil
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon peanut or vegetable oil
- 1/3 cup roasted peanuts
- 2 green onions, cut into short, thin strips
- Lettuce leaves (optional)
- ● Cut chicken into 1 inch pieces. Toss chicken with garlic and chili oil in medium bowl.
- ● Blend soy sauce into cornstarch in a cup until smooth.
- ● Heat wok or large skillet over medium-high heat. Add oil; heat until hot.
- ● Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
- ● Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
Preparation
Step 1
● Serve on a bed of lettuce leaves, if desired