Chicken & Zucchini in Peanut Sauce Stir Fry

By kathleentirpak

Ingredients

• 2 Tablespoons peanut oil
• 1 large boneless skinless chicken breast,
• cut across the grain in thin strips
• 2 about 2 inches long each
• 4 Tablespoons soy sauce
• 4 Tablespoons sherry
• 3 Tablespoons crunchy style peanut butter
• 4 medium-sized zucchini,
• cut into 2 inch lengths,
• then into 1/4 inch thick sticks
• 4-6 diagonally-sliced green onions
• 8 ounce can of sliced bamboo shoots, drained
• optional garnish : toasted coconut
• serve over cooked rice

Preparation

Step 1

Mix the sauce in a small bowl : the soy sauce, sherry, and peanut butter. Heat the peanut oil in a wok at medium-high until the oil shimmers slightly. Stir fry the chicken until it is no longer pink, then push it to the side of the wok. Stir fry the zucchini for 3-4 minutes. Stir fry the green onions for 1 minute. Add the bamboo shoots and cook 2 minutes. Add the sauce and cook until it thickens. Serve over rice, garnished with the coconut if desired.