Asian Chicken with Peanuts

This sassy stir-fry gets extra flavor, texture and flair from the
addition of peanuts. Try it - you'll love it!

Asian Chicken with Peanuts
from Campbell's Kitchen

Prep/Cook Time: 30 min.

2 tbsp. cornstarch
1 3/4 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
2 tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. sesame oil (optional)
2 tbsp. vegetable or canola oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups broccoli flowerets
2 small red peppers, cut into 2-inch long strips (about 2 cups)
2 cloves garlic, minced
1/2 cup salted peanut
Hot cooked regular long-grain white rice

Directions:
Stir the cornstarch, broth, soy, ginger and sesame oil in a medium bowl.
Set the mixture aside.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add
the chicken and stir-fry until it’s browned. Remove the chicken
with a slotted spoon and set it aside.
Reduce the heat to medium and add the remaining oil. Add the broccoli,
peppers and garlic. Stir-fry until the vegetables are tender-crisp. Stir
the cornstarch mixture and stir it into the skillet. Cook and stir until
the mixture boils and thickens. Return the chicken to the skillet and
add the peanuts and cook until the mixture is hot and bubbling. Serve
over the rice. Serves 4.

Kitchen Clip:
To save even more time, you can pick up pre-washed and trimmed broccoli
florets, and chopped red peppers from the salad bar.
Received on Wed Jun 25 15:31:37 2008