Recipe - Thai Chicken And Noodles

1 One half pound Boneless, skinless, chicken
breasts
3 tablespoon Corn starch, divided
1/3 cup Bottled teriyaki marinade &
sauce
3 Cloves garlic, minced
One half teaspoon Red pepper flakes (up to
3/4)
3 tablespoon Smooth peanut butter
1 cn (385 mL) Carnation 2%
Evaporated Milk
One fourth Water
2 tablespoon Vegetable oil
Chopped peanuts
Sliced green onions
Cooked oriental noodles or
vermicelli

Cut chicken into One half inch pieces. In medium bowl, combine 2 TB of the corn
starch, teriyaki sauce, garlic and red pepper flakes; add chicken and toss
to coat. Let stand 15 min. Combine remaining 1 TB corn starch and peanut
butter; gradually stir in e. milk and water; set aside. Heat oil in wok or
large frypan. Add chicken and stir fry 6 to 8 min. or until chicken is
cooked. Add milk mixture to wok. Cook and stir over med. heat until sauce
mixture boils and thickens. Sprinkle with peanuts and green onions. Serve
with hot cooked Oriental noodles or Vermicelli. Makes 6 servings.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.