CHILI CHICKEN STIR FRY
1 tablespoon peanut oil
1 teaspoon hot chili oil (optional)
1 pound boneless, skinless chicken thighs, rinsed and cut into 1-inch cubes
1 (16-ounce) package frozen broccoli, carrots, water chestnuts and red pepper
1/3 cup bottled stir-fry sauce
1/2 cup cashews or peanuts
Red pepper flakes, to taste (optional, for serving)
Heat a wok or 12-inch skillet over high heat. Add oils and rotate pan to coat sides. Add chicken and stir-fry 3 minutes.
Add vegetables and stir-fry 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Add stir-fry sauce; stir-fry about 1 minute or until heated through. Sprinkle with nuts. Pass red pepper flakes.
Makes 4 servings
Source: The 15-Minute Chef by Patricia Mack
1 tablespoon peanut oil
1 teaspoon hot chili oil (optional)
1 pound boneless, skinless chicken thighs, rinsed and cut into 1-inch cubes
1 (16-ounce) package frozen broccoli, carrots, water chestnuts and red pepper
1/3 cup bottled stir-fry sauce
1/2 cup cashews or peanuts
Red pepper flakes, to taste (optional, for serving)
Heat a wok or 12-inch skillet over high heat. Add oils and rotate pan to coat sides. Add chicken and stir-fry 3 minutes.
Add vegetables and stir-fry 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Add stir-fry sauce; stir-fry about 1 minute or until heated through. Sprinkle with nuts. Pass red pepper flakes.
Makes 4 servings
Source: The 15-Minute Chef by Patricia Mack
MsgID: 371424
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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