Spicy Chicken and Sunchoke Stir-Fry

Spicy Chicken and Sunchoke Stir-Fry
Photo by Tina Cornett

Ingredients

  • 1 ½ pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)
  • 2 tablespoons low-sodium soy sauce
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips
  • 3 garlic cloves, minced
  • 3 tablespoons Thai peanut sauce
  • ½ teaspoon crushed red pepper
  • 1 cup water
  • + 19 more ingredients
    • 2 tablespoons vegetable oil
    • 2 tablespoons vegetable oil
    • 2 cups (1/4-inch) red bell pepper strips
    • 1 cup water
    • 6 cups broccoli florets
    • 1 ½ pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)
    • 4 cups vertically sliced onion
    • 4 cups vertically sliced onion
    • 8 ounces wide rice stick noodles (banh pho)
    • 8 ounces wide rice stick noodles (banh pho)
    • 2 cups (1/4-inch) red bell pepper strips
    • 2 tablespoons natural-style peanut butter (such as Smucker's)
    • 2 tablespoons low-sodium soy sauce
    • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips
    • 3 garlic cloves, minced
    • 3 tablespoons Thai peanut sauce
    • ½ teaspoon crushed red pepper
    • 2 tablespoons natural-style peanut butter (such as Smucker's)
    • 6 cups broccoli florets

Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm. Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and pean...

View full recipe at My Recipes

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