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.
I thought it would be fun to share what photos and videos are trending on our Instagram profiles every few weeks! We have 3 – one for $5 Dinners, one for F...