Chicken with Peanut Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites. Ingredients:
1/2 cup water |
2 tablespoons creamy peanut butter |
4 teaspoons white wine vinegar |
4 teaspoons reduced-sodium soy sauce |
dash crushed red pepper flakes |
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips |
4 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
2 teaspoons canola oil |
1 cup hot cooked rice |
thinly sliced green onions, optional |
Directions:
1. In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently.
2. Serve with rice; sprinkle with green onions if desired. Yield: 2 servings.
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