Phad Thai - C'Breast [Sk] 'Peanuts

By Kwasome

Ingredients

• 1/2 lb Chicken Breast
• 1/2 tsp Sugar
• 2 Tbs CornStarch-Divid2
• 2 Tbs Veg. Oil-Divided
• 3 Tbs Soy Sauce-Divid2
• 1 ea. Red Pepper-Strips
• 1 Tbs Dry Sherry
• 3/4 lbs Bean Sprouts (opt.)
• 1 tsp Minced Garlic-Divid2
• 1/2 cup Creamy Peanut Bttr.
• 2 tsp Vinegar
• 1 Bunch Green Onions in 1" lengths
• Hot Cooked fine egg Noodles Hot Cooked fine egg Noodles
• 2 Tbs Chopped unsalted roasted peanuts

Details

Servings 4

Preparation

Step 1

1.) Cut Chicken into thin strips; coat w/ mixture of 1 Tbsp. each CornStarch & Soy Sauce, Sherry, & 1/2 Tsp. Garlic. Let Stand 10 minutes.
2.) Combine remaining 1 CornStarch & Soy Sauce, Peanut Butter, Vinegar & Sugar; Slowly blend in 2/3 cup H20.
3.) Heat 1 Tbsp. oil in hot wok or Lrg. Skillet. Add Chicken & Stir-fry fro 2 minutes. Remove.
4.) Heat remaining 1 Tbsp. oil in same pan. Add Green Onions, Bell Peppers, & 1/2 Tsp. Garlic; stir fry
for 2 minutes; Add Bean Sprouts; stir-fry 1 minute longer. Stir in Chicken & Peanut Butter sauce. Cook until sauce boils & thickens, ~ 1 minute, stirring fequently.
5.) Arrange over noodles & sprinkle w/ peanuts.