Beer makes batters better, meat more tender, and sauces more flavorful.
Peanutty Teriyaki Chicken
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- #25791
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boneless skinless chicken breast halves
1 package (1 pound size) frozen chopped broccoli
1/2 cup teriyaki stir-fry sauce
1/2 cup chunky peanut butter
2 tablespoons canola oil
coarse salt to taste
black pepper to taste
garlic powder to taste
red pepper flakes, optional
directions
Cut chicken into fillet-style slices (cut across the middle into medallions, or have the butcher do it at the market).
Drizzle skillet with canola oil to lightly coat, then add sliced chicken. Season with salt, pepper and garlic powder and cook on medium heat until done (about 4 or 5 minutes).
While chicken is cooking, add 1 tablespoon water to frozen broccoli, and microwave for about 4 minutes. Broccoli should be heated through, but not overcooked.
When chicken is cooked, reduce heat to low and add stir-fry sauce and chunky peanut butter (Mix these together in a measuring cup beforehand. If mixture is too thick, thin with a little water). Stir well. Add broccoli, stirring gently.
Taste and add more stir-fry sauce and/or peanut butter if you wish (Red pepper flakes will give it zing). Serve over cooked rice. Garnish with peanuts.
added by
bluediamonds
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
January 10, 2006
This was so easy to make and tasted wonderful. I really recommend it.