|1½ pounds||Boneless, skinless, chicken breasts|
|3 tablespoons||Corn starch, divided|
|⅓ cup||Bottled teriyaki marinade & sauce|
|3||Cloves garlic, minced|
|½ teaspoon||Red pepper flakes (up to 3/4)|
|3 tablespoons||Smooth peanut butter|
|1 can||(385 mL) Carnation 2% Evaporated Milk|
|2 tablespoons||Vegetable oil|
|Sliced green onions|
|Cooked oriental noodles or vermicelli|
Cut chicken into ½ inch pieces. In medium bowl, combine 2 TB of the corn starch, teriyaki sauce, garlic and red pepper flakes; add chicken and toss to coat. Let stand 15 min. Combine remaining 1 TB corn starch and peanut butter; gradually stir in e. milk and water; set aside. Heat oil in wok or large frypan. Add chicken and stir fry 6 to 8 min. or until chicken is cooked. Add milk mixture to wok. Cook and stir over med. heat until sauce mixture boils and thickens. Sprinkle with peanuts and green onions. Serve with hot cooked Oriental noodles or Vermicelli. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.
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