Thai Chicken

November 17, 2008

1 onion, thinly sliced
enough oil for sautéing
1 lb boneless, skinless chicken, thinly sliced
sliced fresh mushrooms
sliced red peppers
minced garlic

3 T cornstarch
1 T brown sugar
¼ t pepper
1 ½ C chicken broth
2 T rice vinegar
2 T soy sauce
2 T peanut butter

Saute the onion and chicken until it’s nearly done.  Add the mushrooms and peppers and garlic and cook until tender.  Stir together the sauce ingredients and cook until it’s thickened.  Serve over rice.

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