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    Thai Chicken Stir-Fry Thai Chicken Stir-Fry

    1/2 pound boneless, skinless chicken breast
    2 tablespoons cornstarch, divided
    3 tablespoons Kikkoman Soy Sauce, divided
    1 tablespoon dry sherry
    1 teaspoon minced garlic, divided
    1/2 cup creamy peanut butter
    2 teaspoons vinegar
    1/2 teaspoon sugar
    2 tablespoons vegetable oil, divided
    1 bunch green onions, cut into 1-inch lengths
    1 red bell pepper, cut into thin strips
    3/4 pound fresh bean sprouts
    Hot cooked fine egg noodles
    2 tablespoons chopped unsalted roasted peanuts

    Cut chicken into thin strips; coat with mixture of 1 Tbsp. each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. Let stand 10 minutes.

    Meanwhile, combine remaining 1 Tbsp. cornstarch and 2 Tbsp. soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 cup water and set aside.

    Heat 1 Tbsp. oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add green onions, bell pepper and 1/2 teaspoon remaining garlic; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer. Stir in chicken and peanut butter sauce mixture. Cook until sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately.

    Makes 4 servings

    This recipe created by Kikkoman.

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