Got recipe from Feb/March Taste of Home Magazine - was really good!
1 lb chicken breasts, chopped
1 Tb canola oil
1 pkg (16 oz) frozen stir-fry blend
6 garlic cloves, minced
2 Tb brown sugar
4 tsp corn starch
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 - 6 drops hot sauce (i left this out)
3 cups shredded cabbage
3/4 cup salted peanuts
Hot cooked rice
stir fry chicken in oil for 2 minutes. Add veggies, cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and veggies are crisp tender
In a small bowl, combine the brown sugar, cornstarch and ginger. Stir in broth, soy sauce and peanut butter and pepper sauce until blended. Pour over chicken mixture
Bring to boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp tender. Sprinkle with peanuts. serve with rice.
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...