Vegetables
 
Cooking Cache
samattie@cox.net
Register  | Login  | Help  
Notifications here?

HyperLink

Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

 
Stir Fried Chicken And Vegetables Recipe
2 tbsp. brown sugar
2 tbsp. chunky peanut butter
2 tbsp. white vinegar
2 tbsp. low sodium soy sauce
1 teaspoon chile paste w/garlic
1/4 teaspoon salt
1 tbsp. dar sesame oil, divided
1/2 cup sliced green onions
2 teaspoons grated peeled ginger
4 minced garlic cloves
1 pound skinned boned chicken breast cut into 1/4" wide strips
4 cups thinly sliced bok choy
1 cup thinly sliced red bell pepper
1 (8 ounce) can sliced water chestnuts, drained
2 cups hot cooked rice
2 tbsp. chopped unsalted, dry roasted peanuts

Combine first 6 ingrediants in a bowl, stirring with a whisk. Set aside.

Heat 2 teasp. oil in skillet or wok over med-high heat. Add onions, ginger, and garlic; stir fry 2 min. Add chicken; stir fry 5 min. Remove chicken mix from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir fry 3 minutes. Add chicken mix and peanut butter mix to pan; stir fry 2 minutes. Serve over rice and sprinkle with peanuts.

Serves 4

406 calories and 11.5 grams fat





Show Reviews (0)

Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.