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Peanut Chicken And Broccoli Stir Fry

fast.cook's picture
Ingredients
  Chicken thigh fillets 660 Gram, thinly sliced
  Vegetable oil 60 Milliliter (1/4 Cup)
  White onion 150 Gram, thinly sliced (1 Medium One)
  Red capsicum 160 Gram, thinly sliced (1 Small One)
  Broccoli 250 Gram, cut into florets
  Bean sprouts 100 Gram
  Toasted peanuts 50 Gram (1/4 Cup)
Teriyaki marinade
  Green ginger wine 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Plum sauce 2 Tablespoon
Directions

1. Combine chicken and marinade in large bowl. Cover; refrigerate 3 hours or overnight.
2. Drain chicken from marinade; reserve marinade. Heat 2 tablespoons of the oil in wok or large frying pan. Stir-fry chicken in batches until cooked through; remove chicken from wok.
3. Heat remaining oil in wok; stir-fry onion until soft. Add capsicum and broccoli; stir-fry until vegetables are just tender.
4. Return chicken, bean sprouts and reserved marinade to wok; stir-fry until mixture boils. Serve sprinkled with peanuts. marinade Combine ingredients in medium bowl; mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Quick

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