Monday, February 16, 2009

Szechuan Chicken

1 lb. Skinless, boneless chicken breasts, cut into bite-size pieces

1/4 cup. Teriyaki sauce

2 tsp. Chopped garlic

1 cup. Sliced red bell pepper

1 cup sliced green bell pepper

16 green onions, cut in 1-inch pieces

2-4 Tbl. Szechuan sauce

1/3 cup dry roasted peanuts, unsalted

Combine chicken with teriyaki sauce, and marinate at least 1 hour in the refrigerator.  Drain and discard marinade. Spray a large skillet with non-stick cooking spray and stir-fry chicken with garlic until no longer pink.  Add remaining ingredients except peanuts, and stir-fry for 1-2 minutes or until vegetable are tender.  Add peanuts.

Courtesy of Quick & Healthy Cookbook