Chicken Stir-Fry

4 serving Chicken - Boneless & Skinless Breast (4 ounces)
0.35 cup Peanuts, dry-roasted
2 tbsp Canola Oil
2 tbsp Sesame Oil
4 stalk Broccoli, fresh
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 tbsp Soy Sauce
1.5 tbsp Soy Vay - Veri Teriyaki Marinade (by SATSKUKI)
1 cup (8 fl oz) Chicken Broth
2 clove Garlic
1 tbsp chopped Onions, raw
0.5 tbsp black pepper sauce - lee kum kee (by TTSHOLLAND1)
2 tbsp Argo Cornstarch

Cut up chicken into bite-size chunks and marinate in bowl with 1 tb soy sauce, 2 tsp. sesame oil, half the garlic and ginger and set aside. Prep vegetables and rice.

Prepare stir-fry sauce: in measuring cup, mix chicken stock, teriyaki sauce, and cornstarch. Set aside.

Heat canola oil in wok to just below smoke point. Add chicken and peanuts, scraping in all marinade. Stir-fry until browned; put into bowl and set aside.

Add onion, carrots, broccoli, remaining garlic and ginger to wok and stir fry, adding remaining soy sauce. Add 1/4 c. water and cover tightly for 6-8 minutes to steam the broccoli. Uncover and cook down. Add chicken and peanuts, scraping all juices back into pan. Pour in stir-fry sauce and cook until thickened and bubbly. Serve with rice.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user YPSIGOALS140.