1 lb. skinless, boneless chicken breasts, cut into strips
1 1/4 cups chicken broth
1/3 cup creamy peanut butter
3 Tbs. low sodium soy sauce
1 Tbs. light brown sugar
2 teaspoons cornstarch
1 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. salt
2 Tbs. olive oil, divided
1/2 cup chopped green onions
2 cups thinly sliced bell peppers
2 cups sliced fresh mushrooms
1 tsp. minced garlic
1/2 cup peanuts, chopped
Cooked brown rice
1. In a medium bowl, combine chicken broth, peanut butter, soy sauce, brown sugar, cornstarch, ginger, black pepper, and salt. Mix until smooth (mixture might separate a bit). Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add the chicken and stir-fry until no longer pink, about 3 minutes. Remove with a slotted spoon and keep warm.
3. Add the remaining olive oil to the skillet and stir-fry the green onions and peppers for about 3 minutes. Add the mushrooms and stir-fry until the vegetables are tender, about 2 minutes longer. Add the garlic and cook 1 minute longer.
4. Add the broth mixture to the skillet with vegetables. Bring the mixture to a boil; cook and stir until mixture is thickened, about 1 minute. Add the cooked chicken and chopped peanuts. Stir to combine and let simmer over low heat, about 1 minute. Serve over rice.
Helpful hint: To chop the peanuts, I put them in a plastic baggie and rolled a rolling pin over the bag to chop. Make sure all the air is out of the bag.