Thai Chicken Stir-Fry

• 12 lb boneless skinless chicken breast
• 2 tablespoons cornstarch, divided
• 3 tablespoons soy sauce, divided
• 1 tablespoon dry sherry
• 1 teaspoon minced garlic, divided
• 12 cup creamy peanut butter
• 2 teaspoons vinegar
• 12 teaspoon sugar
• 2 tablespoons vegetable oil, divided
• 1 bunch green onion, cut into 1 inch lengths
• 1 red bell pepper, cut into thin strips
• 34 lb fresh bean sprout
• hot cooked fine egg noodles
• 2 tablespoons chopped unsalted dry roasted peanuts

1. Cut chicken into thin strips; Coat with mixture of 1 Tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic.
2. Let stand 10 minutes.
3. Meanwhile, combine remaining 1 Tbsp cornstarch and 2 Tbsp soy sauce, peanut butter, vinegar and sugar.
4. Slowly blend in 2/3 cup water and set aside.
5. Heat 1 Tbsp oil in hot wok or large skillet.
6. Add chicken and stir-fry 2 minutes.
7. Remove.
8. Heat remaining 1 Tbsp oil in same pan.
9. Add green onions, bell pepper and 1/2 teaspoon remaining garlic.
10. Stir-fry 2 minutes.
11. Add bean sprouts& stir-fry 1 minute.
12. Stir in chicken and peanut butter sauce mixture.
13. Cook until sauce boils and thickens, about 1 minute, stirring frequently.
14. Arrange over noodles and sprinkle with peanuts.
15. Serve immediately.

chicken breast, cornstarch, soy sauce, sherry, garlic, peanut butter, vinegar, sugar, vegetable oil, green onion, red bell pepper, fresh bean sprout, egg noodles, peanuts

Taken from www.food.com/recipe/thai-chicken-stir-fry-55522 (may not work)