30 minutes OR LESS

Marukan Thai Chicken Stir Fry

30 minutes
4 Servings
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 desired 

 

FOLLOW MARUKAN ON SOCIAL MEDIA FOR MORE RECIPES AND INSPIRATION!

BE THE FIRST TO REVIEW THIS RECIPE!

WRITE A REVIEW:

*

STAY IN THE KNOW

Sign up for our Marukan newsletter for exclusive offers,
promotions and product information.