Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle.
Cooking Light OCTOBER 2004
Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.
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