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NUTTY CHICKEN STIR-FRY
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1 3 boneless skinless chicken breasts, chopped | |
1 Tbsp | canola oil |
1pkg (16 oz.) | frown stir-fry vet. blend |
6 | garlic cloves, minced |
2 Tbsp | brown sugar |
4 tsp | cornstarch |
3/4 tsp | ground ginger |
1/2 cup | chix broth |
1/3 cup | reduced sodium soy sauce' |
1/4 cup | chunky peanut butter |
5 to 6 drops | hot sauce |
3 cups | shredded cabbage |
3/4 cup | salted peanuts chopped |
hot rice |
1.In a large skill or wok, stir fry chicken in oil for 2 min. Add vegetables; cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and vegs are crisp tender.
2. In a small bowl combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce until blended. Pour over chicken mixture.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crust-tender. Sprinkle with peanuts. Serve with rice.
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