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Peanut Chicken Delight
1 lb. boneless, skinless chicken breasts
½ c. Teriyaki glaze
2 T. orange juice
2 T. white wine
2 T. oil
1 green pepper, chopped into 1” pieces
½ c. sliced celery
1 8oz can of pineapple chunks, drained
½. c. chopped peanuts
¼ c. shredded coconut
Cut chicken into 1” cubes. Combine Teriyaki glaze, orange juice and wine,
set aside.
Heat oil in large skillet over medium heat. Add chicken, pepper and celery;
stir fry 3 to 4 minutes. Pour in the glaze mixture; cook and stir until
chicken and vegetables are coated with sauce. Add peanuts and sauté a
couple more minutes, until vegetables are tender. Remove from heat.
Sprinkle with coconut.
Serve over rice.
Gretchen Downey |
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