Ingredients
| 2 tbsp plus 1 tsp |
cornstarch |
| 2 tbsp |
Marukan Seasoned Gourmet Rice Vinegar |
| 3 tbsp |
soy sauce, divided |
| 1 tbsp |
peanut butter |
| 1 whole |
chicken breast, skinned, boned & thinly sliced |
| 2 tbsp |
vegetable oil, divided |
| 2 |
carrots, cut into julienne strips |
| 1 |
onion, cut into thin wedges |
| 1 |
clove garlic, minced |
| 1/4 tsp |
crushed red pepper |
| 1 |
zucchini, cut into julienne strips |
| 4 servings |
hot, cooked rice |
| Instruction |
| 1. Combine cornstarch, 2 tbsp soy sauce, vinegar, peanut butter and 1 cup water; set aside; |
| 2. Combine remaining soy sauce and chicken; |
| 3. Heat 1 tbsp oil in wok or large frying pan over high heat; |
| 4. Add carrots, onion, garlic and pepper; stir fry 1 minute; |
| 5. Add zucchini; stir-fry 1 minute, or until vegetables are tender-crisp; |
| 6. Remove from wok; |
| 7. Heat remaining oil in same wok; |
| 8. Add chicken; stir-fry 1 minute; |
| 9. Mix in vegetables and vinegar-cornstarch mixture; |
| 10. Cook and stir until mixture thickens and boils; |
| 11. Serve with rice, as desired; |
| 12. Makes 4 servings. |
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