Chicken and Vegetable Saute with Peanut Sauce
|For chicken and vegetables|
|Skinned boned chicken breasts||8 Ounce, cut into thin strips|
|Peanut oil/Vegetable oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Red bell pepper||1 Medium, seeded and cut into thin strips|
|Thinly sliced onion||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
|Water||1⁄4 Cup (4 tbs)|
|Teriyaki sauce||1 Teaspoon|
|Broccoli florets||2 Cup (32 tbs), blanched|
|Peanut butter||2 Tablespoon|
Chicken and Vegetables:
Sprinkle chicken with cornstarch.
In 12-inch nonstick skillet heat oil; add garlic and chicken and saute for 2 minutes.
Add pepper strips, water, and teriyaki sauce and cook until pepper is tender-crisp, 2 to 3 minutes; add broccoli, salt, and pepper and cook until broccoli is thoroughly heated.
In 8-inch nonstick skillet cook onion over medium heat, stirring frequently, until translucent; stir in water and broth mix and bring to a boil.
Reduce heat, stir in peanut butter and teriyaki sauce, and let simmer until mixture is well blended.