Source: Campbell's Recipes

Asian Chicken with Peanuts
This sassy chicken and vegetable stir-fry is especially unique and tasty because it's topped with crunchy peanuts that add great texture and flavor.
Rating:
Serves: 4 servings (about 2 cups each)
Prep Time: 15 minutes
Cook Time: 20 minutes

 

 
2 tablespoons cornstarch
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast half, cut into strips
2 cups fresh broccoli florets
2 small red pepper, cut into 2-inch-long strips (about 2 cups)
2 cloves garlic, minced
1/2 cup salted peanut
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)




Stir the cornstarch, broth, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium.  Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.  Return the chicken to the skillet.  Stir in the peanuts and cook until the mixture is hot and bubbling.  Serve the chicken mixture with the rice.



Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 593, Total Fat 25g, Saturated Fat 4g, Cholesterol 85mg, Sodium 1207mg, Total Carbohydrate 50g, Dietary Fiber 5g, Protein 43g, Vitamin A 50%DV, Vitamin C 75%DV, Calcium 7%DV, Iron 21%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 597, Total Fat 25g, Saturated Fat 4g, Cholesterol 83mg, Sodium 1054mg, Total Carbohydrate 50g, Dietary Fiber 5g, Protein 44g, Vitamin A 50%DV, Vitamin C 75%DV, Calcium 7%DV, Iron 22%DV


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