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This is one of the first “Asian” meals I ever made and it has since become a regular on our meal rotation. It is so simple yet consistently impresses us. Also, I use the sauce for any stir fry I make. I’ll take this sauce and toss it on chicken and whatever veggies we have on hand, stir fry in our wok, and serve it over noodles.
1. Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat.
2. Once the wok is hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.
3. Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add green beans and water chestnuts (if using) and cook for a minute or two until the green beans soften. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice and top with remaining green onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!