Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into strips
3 teaspoons olive oil, divided
1 cup chopped onion
1 cup thinly sliced green pepper
1 cup thinly sliced sweet red pepper
1-1/2 cups sliced fresh mushrooms
1 teaspoon minced garlic
Hot cooked rice
In a small bowl, combine the first six ingredients until smooth; set aside. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Tips and Tricks
Substitute any veggies to suit the tastes of your family. Buy frozen pepper slices to save time. Buy pre-sliced mushrooms to save time. Can also be served over angel hair pasta instead of rice. Cook rice in microwave to avoid excessive heat in the kitchen.
Make It Healthier
Serve over brown rice. Use low-sodium soy sauce, low-sodium broth and natural peanut butter.
How Kids Can Help
Measure ingredients. Push buttons on microwave.