Peanut Chicken Stir-Fry

(2) 3-ounce packages oriental-flavor ramen noodles

1 small bag stir-fry vegetables

1 1/4 cups water

1/4 cup peanut butter

1/4 cup soy sauce

2 tablespoons packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon crushed red pepper

2 cups chopped cooked chicken

Bring 2 quarts of water to boil in a large saucepan. Slightly break up ramen noodles and add to water; add vegetables. Return to a boil, reduce heat and boil gently, uncovered, for 3 minutes. Drain.

For sauce: Whisk together 1 1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, red pepper and the seasoning packet from one package of ramen noodles (set remaining packet aside for another use) in a small saucepan. Cook, stirring constantly, over medium heat until thick and bubbly. Cook 2 minutes more.

Meanwhile, heat chicken in wok or saucepan with a little butter. Add sauce and stir well; add noodles/vegetables and toss to combine. Serve immediately.

Cindy Gosda,
Grand Island