Peanut Chicken Stir-Fry
This peanut chicken stir-fry turns leftover cooked chicken or turkey into a quick weeknight dinner in about half an hour. The sauce is just cornstarch, soy sauce and chicken broth, stirred in slowly so it thickens without lumps. Whole peanuts go in at the very end, so they keep their crunch against the soft mushrooms and celery. Spoon it over rice, or try cashews if you prefer them.
Instructions
Melt the butter in a wok or large skillet over medium-high heat.
Add the celery and onion and stir-fry until they begin to soften.
Add the cooked chicken and the drained mushrooms. Lower the heat and stir for 5 minutes, until everything is heated through.
In a separate bowl, mix the cornstarch, soy sauce and chicken broth until smooth. Pour this slowly into the hot wok while stirring.
Cook for 5 minutes, until the sauce has thickened and coats the chicken and vegetables.
Stir in the peanuts. Serve over hot rice. Cashews can be used in place of the peanuts.
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