Debs Best Recipes  

This tasty Thai stirfry is easy to make with common ingredients in your kitchen.

• 1 T oil
• 1 lb boneless chicken, breasts or thighs, cut into bite sized pieces
• 10 oz (1 ¼ c) chicken broth
• 2 T honey
• 2 T soy sauce
• ¼ c peanut butter
• 1 T corn starch
• 1 t ground ginger or 2 tsp fresh grated
• 2 green onions, cut on the diagonal
• 2 cloves garlic, minced
• 1 red pepper, cut into strips
• 1 small zucchini (optional - if you want to add more veggies to the dish)
• hot sauce to taste

In skillet, heat oil; saute chicken until golden. Add red pepper, zuccini and garlic. Stir fry briefly until pepper and garlic are slightly browned. Remove all from the skillet to a plate.

Add broth, honey and soysauce to skillet. Wisk in peanut butter, corn starch,and ginger. Add hot sauce to taste (a little at a time to be safe). Bring to a slow boil until thickened. Add green onions, stirring briefly over low heat until blended and smooth. Add pre-cooked chicken, peppers and garlic. Stir until thoroughly heated through.

Serve on a bed of rice or rice noodles.