Name: Chicken and Vegetable Stir-fry with Ginger Peanut Sauce
Cook time: 10 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: , 3 tbsp (45 mL) ,soy sauce; , 2 tbsp (30 mL) ,peanut butter; , 1 tbsp (15 mL) ,white wine or rice wine vinegar; , 1 tbsp (15 mL) ,brown sugar; , ¼ cup (60 mL) ,fresh ginger, peeled and minced; 2, ,garlic cloves, minced; , ½ tsp (2 mL) ,hot pepper sauce; , 1 tbsp (15 mL) ,peanut oil; , ¾ lb (375 g) ,boneless skinless chicken breasts, cut into bite-size pieces; 2, ,carrots, thinly sliced; 2, ,sweet peppers, preferably 1 red and 1 green, cut into thin strips; , 1½ cups (375 mL) ,snow peas, trimmed; , ,toasted peanuts, chopped

Chicken and Vegetable Stir-fry with Ginger Peanut Sauce

Serve this fresh, quick-to-prepare stir-fry over rice or noodles. If you like a spicy stir-fry, increase the amount of hot pepper sauce to your liking.

Cooking Time: 7 minutes
Serves: Makes 4 servings

Ingredients

Stir-fry

3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) peanut butter
1 tbsp (15 mL) white wine or rice wine vinegar
1 tbsp (15 mL) brown sugar
¼ cup (60 mL) fresh ginger, peeled and minced
2 garlic cloves, minced
½ tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) peanut oil
¾ lb (375 g) boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, thinly sliced
2 sweet peppers, preferably 1 red and 1 green, cut into thin strips
1½ cups (375 mL) snow peas, trimmed
toasted peanuts, chopped

Directions

In a small bowl, combine soy sauce, peanut butter, vinegar, brown sugar, ginger, garlic and hot pepper sauce until well blended. Set aside

In a large frying pan or wok, heat oil over medium-high heat. Add chicken and stir-fry until browned all over, about 3 minutes. Add carrots and stir-fry for 2 minutes. Add peppers, snow peas and peanut sauce. Stir-fry until vegetables are tender, but still crisp, and chicken is cooked through, about 2 minutes. Sprinkle with peanuts. Serve over rice or noodles.