13/4 pounds cubed chicken breasts
1 medium diced onion
11/2 tablespoons minced ginger root
1 tablespoon chile garlic paste (we omitted)
2 tablespoons oil
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 teaspoons creamy peanut butter
2 teaspoons sugar
3/4 teaspoon powdered chicken bouillon
4 medium minced garlic cloves
2 dashes cornstarch
Heat oil and sauté chicken cubes over medium high heat to brown all sides. Add chopped onion and cook, stirring occasionally, until onion is softened. Add ginger root and garlic; sauté 1 minute more.
Mix together: soy sauce, ground ginger, peanut butter, chile garlic paste, sugar and bouillon mixed with 3/4 cup water. Add to chicken and cook, partially covered, for 10 minutes. Add chile oil, cook 5 minutes more (thicken with cornstarch if needed). Let cool, place in containers and store in freezer.
Reheating instructions: Thaw in refrigerator the night before. Heat in microwave or on stove top over medium-low heat until hot throughout.
Side dish suggestions: White rice, broccoli.
Serves 4
The United States Personal Chef Association (shared by Mark Miller)
Thursday, April 08, 1999
