Ingredients:

• 1/2 cup Flour
• Salt and pepper to taste
• 1 package Chicken breast, boneless, cut into strips
• Butter or olive oil, optional
• 1/4 cup Robert Rothschild Farm Thai Peanut Ginger Sauce
• 1/4 cup Soy sauce
• 1 Tbsp. Hoison or oyster sauce, optional
• 2 Tbsp. Cornstarch
• 2 cups Chicken stock

Instructions:

Mix flour, salt and pepper together in a bowl. Dredge chicken through the flour mixture. Heat saute pan over medium heat. Coat pan with oil, add small pat of butter, and saute chicken strips until brown and cooked throughout. Do not crowd the chicken in the pan; cook the chicken in batches.

Transfer cooked chicken to an oven safe dish and keep warm in 200 degrees F oven. Add oil and butter to pan and cook another batch of chicken strips. Continue cooking chicken in batches until all strips are done.

While chicken is cooking, combine the Thai Peanut Ginger Sauce, soy sauce, hoisin/oyster sauce, and cornstarch. Blend until cornstarch is completely dissolved. Add chicken stock to pan and turn heat to high. Deglaze the pan with a wooden spoon, scraping of any small pieces of chicken stuck to the pan.

When stock begins to reduce (thicken), add the peanut ginger mixture and stir until sauce thickens. On a large platter, spoon in your favorite rice. Place chicken strips on top of rice. Pour sauce over the chicken and serve.