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Thai Chicken Stir-Fry

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“This recipe is really different and so rich. This recipe from the back a bottle of soy sauce! Yum!!”

Ingredients Nutrition


  1. Cut chicken into thin strips; Coat with mixture of 1 Tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic.
  2. Let stand 10 minutes.
  3. Meanwhile, combine remaining 1 Tbsp cornstarch and 2 Tbsp soy sauce, peanut butter, vinegar and sugar.
  4. Slowly blend in 2/3 cup water and set aside.
  5. Heat 1 Tbsp oil in hot wok or large skillet.
  6. Add chicken and stir-fry 2 minutes.
  7. Remove.
  8. Heat remaining 1 Tbsp oil in same pan.
  9. Add green onions, bell pepper and 1/2 teaspoon remaining garlic.
  10. Stir-fry 2 minutes.
  11. Add bean sprouts& stir-fry 1 minute.
  12. Stir in chicken and peanut butter sauce mixture.
  13. Cook until sauce boils and thickens, about 1 minute, stirring frequently.
  14. Arrange over noodles and sprinkle with peanuts.
  15. Serve immediately.

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