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Chicken with Hot Peanut Sauce
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: Weight Watchers
| 1 tsp | peanut oil |
| 1 1/2 tsp | garlic, minced |
| 1 1/2 tsp | ginger, minced |
| 1/4 cup | chicken broth |
| 2 Tbsp | dry sherry |
| 1 Tbs plus 1 1/2 tsp | peanut butter |
| 1 1/2 tsp | soy sauce |
| 1 1/2 tsp | rice wine vinegar |
| dash | red pepper |
| 2 ounces | chicken breast, cooked and thinly sliced |
| 3/4 cup | vermicelli, cooked |
| 1 /12 tsp | green onion, minced |
In small saucepan heat peanut oil on high. Add garlic and ginger, saute briefly about 30 seconds.
Add remaining ingredients except chicken, vermicelli and scallion. Bring to a boil.
Reduce heat to low and cook, stirring constantly, until sauce is smooth and thickened, about 3 minutes.
Add chicken and stir to combine. Serve over vermicelli and sprinkle with green onions.
rating: 8
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