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Chinese Stir-Fry over Crunchy Slaw

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • Sauce
  • 1/4 cup soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. dark sesame oil
  • 1 tsp. chili-garlic sauce or 1/4 tsp. crushed red pepper
  • 2 chicken breasts, cut into 1-inch pieces
  • 1/4 cup water
  • 2 tsp. cornstarch
  • Stir-Fry
  • 1 Tbsp. vegetable oil
  • 1/2 cup red bell pepper, coarsely chopped
  • 1/2 cup snow peas, cut diagonally into thirds
  • 1 green onions, chopped coarsely
  • 1 garlic clove, minced
  • 2 cups shredded broccoli coleslaw mix
  • 1 Tbsp. peanuts, coarsely chopped
  • 1 Tbsp. cilantro, minced
make it
1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce. Add chicken; toss to coat. Let stand 15 minutes.

2. Remove chicken from sauce. Whisk water and cornstarch into sauce until smooth.

3. Heat vegetable oil in wok or large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until chicken is almost cooked through. Add bell pepper, now peas, green onions and garlic; stir fry 1 minute. Add sauce; stir-fry 1 minute or until sauce thickens and chicken is no longer pink in center.

4. Divide coleslaw mix between 2 plates; top with chicken mixture. Sprinkle with peanuts and cilantro.
Notes
Recipe courtesy of Cooking Pleasures magazine, 7/06.
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