Thai chicken and noodles

Yield: 1 Servings

Measure Ingredient
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
¼ Water
2 tablespoons Vegetable oil
Chopped peanuts
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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