- Cut chicken into thin strips; coat with mixture of 1 Tbsp. each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. Let stand 10 minutes.
- Meanwhile, combine remaining 1 Tbsp. cornstarch and 2 Tbsp. soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 cup water.
- Heat 1 Tbsp. oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove.
- Heat remaining 1 Tbsp. oil in same pan. Add green onions, bell pepper and 1/2 teaspoon remaining garlic; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer. Stir in chicken and peanut butter sauce mixture. Cook until sauce boils and thickens, about 1 minute, stirring frequently.
- Arrange over noodles and sprinkle with peanuts. Serve immediately.
Thai Chicken Stir-Fry
ingredients
1/2 pound boneless, skinless chicken breast
2 tablespoons cornstarch, divided
3 tablespoons Kikkoman Soy Sauce, divided
1 tablespoon dry sherry
1 teaspoon minced garlic, divided
1/2 cup creamy peanut butter
2 teaspoons Kikkoman Rice Vinegar
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 bunch green onions, cut into 1-inch lengths
1 red bell pepper, cut into thin strips
3/4 pound fresh bean sprouts
Hot cooked fine egg noodles
2 tablespoons chopped unsalted roasted peanuts
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
