Peanut Chicken Stir-Fry

By oldbklady

Ingredients

• 2 1/2 tsp cornstarch
• 1 c. chicken broth
• 5 tbs creamy peanut butter
• 3 1/2 tbs soy sauce
• 1 1/4 tsp grated ginger
• 1 lb boneless skinless chicken breast, thinly
• sliced
• Salt and garlic powder to taste
• 3 tsp oil
• 1 onion, chopped
• 1 gr bell pepper, sliced
• 1 sweet red bell pepper, sliced
• 8 oz sliced baby portabella mushrooms
• 1 garlic clove, minced
• Hot cooked rice

Preparation

Step 1

In a small bowl, combine cornstarch, chicken broth, peanut butter, soy sauce and ginger. Set aside.

Season the chicken with salt and garlic powder. Heat 1 ½ tablespoons of oil in a large skillet stir-fry chicken until no longer pink (about 4 minutes). Remove and keep warm.

Stir-fry onions and peppers in remaining oil for 3 minutes. Add mushrooms and stir-fry 3 more minutes. Add the garlic and stir-fry 1 minute longer.

Stir the cornstarch mixture and add to vegetables. Bring to a boil and cook for 2 minutes. Add the chicken and heat. Serve over rice.