30 minutes OR LESS
Marukan Thai Chicken Stir Fry
2 Tbsp + 1 tsp
Cornstarch
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 1/4 tsp
Crushed Red Pepper
1
Zucchini, cut into julienne strips
4 Servings
Hot, Cooked Rice
INSTRUCTIONS
Combine cornstarch, 2 tbsp soy sauce, vinegar, peanut butter and 1 cup water; set aside.
Combine remaining soy sauce and chicken.
Heat 1 tbsp oil in wok or large frying pan over high heat.
Add carrots, onion, garlic and pepper; stir fry 1 minute.
Add zucchini; stir-fry 1 minute, or until vegetables are tender-crisp.
Remove from wok.
Heat remaining oil in same wok.
Add chicken; stir-fry 1 minute.
Mix in vegetables and vinegar-cornstarch mixture.
Cook and stir until mixture thickens and boils.
Serve with rice, as desiredÂ
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