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easy | 4 servings | prep: 15 minutes | cook: 10 minutes
You can substitute firm tofu for the chicken, which is also yummy (& perfect for the vegetarians in your life). First press firm tofu by placing it between 2 plates with a heavy can on top for at least 15 min., then drain liquid, then dice & marinate tofu for 20 minutes in sauce before cooking it (then add same sauce later to skillet when directed in recipe). Cook tofu in skillet/wok over med-high for 15 minutes or til browned.
Ingredients: |
1 cup vegetable or chicken broth
1 T. light brown sugar
2 T. lime juice (I use bottled)
3 T. sweet chili sauce (found in Asian section of grocery store)
2 T. creamy peanut butter
1 T. (lite) soy sauce
1 t. grated fresh ginger (optional)
1 t. cornstarch
1-2 T. peanut or vegetable oil
1 pound boneless skinless chicken, diced
2 cups fresh broccoli, chopped
1 cup carrot shreds
2-3 T. chopped peanuts
diced scallions
cooked rice
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Directions: |
To make sauce, combine broth and next 7 ingredients (through cornstarch) in a medium bowl, stirring well. Heat 1 Tbsp. oil in a nonstick skillet or wok over medium-high heat for 1 minute. Add chicken and stir-fry 4-5 minutes or until cooked through. Push chicken to sides (or remove from pan). Add a little more oil to skillet, then add broccoli and carrot shreds; stir-fry 2 minutes. Add sauce to pan, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked chicken. Serve over hot cooked rice. Sprinkle with chopped peanuts and scallions.
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Serve with: |
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cooked rice |
Original author/site: |
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Southern Living |
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