Peanut Ginger Chicken Stir Fry

5 teaspoons soy sauce
3 teaspoons cornstarch, divided
3 whole boneless, skinless chicken breasts, cut in 1/4 x 1/4 x 2 inch strips
1 cup boiling water
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ginger
1/4 cup peanut oil, divided
1 medium onion, cut into 1 inch pieces
1 cup fresh broccoli flowerettes
3 oz frozen Chinese pea pods, thawed
1 clove garlic, minced
1/2 red or green bell pepper, cut into strips, 1/4 x 1-1/2 inches
1/4 to 1/2 teaspoon dried crushed red pepper
1/4 cup whole peanuts
1/2 cup crushed peanuts
Hot cooked rice

Combine soy sauce and 1 teaspoon cornstarch in medium bowl. Add chicken. Stir to coat. Refrigerate 30 minutes. Combine water and bouillon granules in small bowl. Stir until dissolved. Add 2 teaspoons cornstarch and ginger. Stir.

Heat 2 tablespoons peanut oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Add broccoli, pea pods, onion, garlic and bell pepper. Stir-fry until crisp-tender. Remove from skillet to serving dish with slotted spoon.

Heat 2 tablespoons peanut oil in same skillet at 365ºF or on medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink. Return vegetables to skillet. Add bouillon mixture. Add whole peanuts. Stir until thickened. Stir in crushed peanuts. Serve with rice.

Mary M. Friedline

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