CHICKEN-PEANUT STIR FRY
1 cup instant brown rice
1 cup chicken broth
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp corn starch
2 tsp vegetable oil
1 lb chicken tenders, cut lengthwise
1 pkg broccoli flowerets
1 red pepper, cut in chunks
1 small onion, sliced
1 tsp ginger
½ cup unsalted roasted peanuts
1 tsp sesame oil
Prepare brown rice per instructions
In a measuring cup, stir broth, soy sauce, sugar and corn starch. Set aside
In wok (or skillet) heat vegetable oil over medium-high heat until very hot.
Add chicken and cook 4-5 minutes. Stirring frequently. Place chicken in a bowl
In same wok/skillet, add broccoli, pepper, onion, ginger and ¼ cup broth mixture. Cover and cook 3 minutes or until vegetables are tender. Stirring occasionally.
Stir in remaining broth, add chicken and heat to a boil. Mixture should thicken
Remove from heat and add peanuts and sesame oil
Serve on top of rice.