Chicken chop suey #2

Yield: 6 servings

Measure Ingredient
1 cup To 2 c chicken parboiled and cut into bite-size pieces
1 tablespoon Teriyaki sauce
1 tablespoon Soy sauce
2 cups Divided water
1 \N Heaping tablespoon peanut butter
1 can (14-oz) fancy mixed chinese vegetables
1 can (8-oz) sliced water chestnuts cut in half
1 can (4-oz) drained mushrooms
½ cup Fresh broccoli florets
½ cup Fresh cauliflower florets
½ cup Diagonally sliced celery

Olive oil Handful of fresh pea pods soaked in cold salted water for 30 minutes then drained & trimmed Hot boiled rice/chinese chow mein noodles

Pour a little oil into a wok or large skillet and heat. Drop in chicken and stir-fry until thoroughly cooked but tender. Add teriyaki marinade and soy sauce and stir. Add 1 cup water and let mixture simmer until it gurgles. Add peanut butter. Stir and simmer until sauce is golden. Add remaining water, fancy mixed vegetables, water chestnuts, mushrooms, broccoli, cauliflower, celery and pea pods and heat through. Serve over rice and noodles.

Similar recipes