I actually got this recipe out of Creating Keepsakes magazine. It is in an article on mini-albums. Becky Higgins created a little "Family Favorites" mini album and this recipe is in it. Every single one of my kids liked it, which is a near impossible thing to accomplish. Here it is:
Peanut Butter Stir-fry
2 chicken breasts, cut in bite-size pieces
1/2 c. crunchy peanut butter
2 1/2 c. sugar snap peas
2 c. broccoli
1 1/2 c. carrots, sliced
1 1/2 c. mushrooms, sliced
1 c. green onions, sliced
1/2 c. yellow bell pepper
1/2 tsp. crushed garlic
stir-fry sauce
Cook chicken in wok with a little olive oil until fully cooked. Set aside and mix with peanut butter. Combine all vegetables in the wok (starting with the ones that need longer to cook, such as carrots) and add a little water on occasion, as needed. Add garlic. When vegetables are done, add chicken to the vegetables (still in the wok) and add half a bottle of stir-fry sauce. Serve over rice. Makes about 4 servings.
2 comments:
What kind of stir fry sauce would you suggest? We use Yoshida's sometimes--is that the kind you're talking about?
Yep-I just bought a bottle of whatever was on sale and it was great. I think it may have been Yoshida's...
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