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peanut oil green pepper red pepper boneless skinless chicken breasts POUPON white wine cornstarch Buy rice
Viewed: 47 - Published at: 5 years agoIngredients
- 5 tsp. PLANTERS Peanut Oil, divided
- 1/2 of a medium green pepper, cut into strips
- 1/2 of a medium red pepper, cut into strips
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 2 Tbsp. GREY POUPON Dijon Mustard
- 2 Tbsp. dry white wine
- 1/4 tsp. cornstarch
- 3 Tbsp. PLANTERS Dry Roasted Unsalted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
- 3 cups hot cooked rice
Method
- Heat 2 tsp.
- of the oil in large skillet on medium-high heat.
- Add peppers; cook until crisp-tender, stirring frequently.
- Remove from skillet; cover to keep warm.
- Add remaining 1 Tbsp.
- oil to skillet along with the chicken; cook and stir until cooked through (170F).
- Remove chicken from skillet, reserving drippings in skillet.
- Cover chicken to keep warm.
- Combine mustard, wine and cornstarch.
- Add to drippings in skillet.
- Bring to boil, stirring constantly.
- Reduce heat to medium-low; cook and stir until thickened.
- Add chicken and peppers to sauce in skillet; stir.
- Cook until heated through, stirring occasionally.
- Stir in peanuts.
- Serve over the rice.
