Thai Chicken Stir-Fry cooking time= 40min Great with rice or noodles. Ingredient 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.