chicken and veggies in a spicy peanut sauce


I have a weak spot for peanut sauce and if left to my own devices, I would probably eat it with nothing else but a spoon.

I whipped up this peanut sauce, and served it with some chicken, bell peppers, snow peas and carrots over some jasmine rice. It was a quick, easy and tasty dinner for a busy work night.

Chicken and Veggies in a Spicy Peanut Sauce
Sauce
3/4 cup low sodium chicken broth
1/2 cup natural peanut butter
2 tbsp fresh cilantro
1 tbsp white sugar
2 tsp minced ginger
1 tsp sesame oil
1 tsp rice wine vinegar
1 tsp minced garlic
1 tsp cornstarch
1-2 tsp hot sauce, depending on how spicy you like it – I used Sriracha, about 1/2 tsp because the kids don’t like spice. I added more on my own plate

Combine all the sauce ingredients and puree/blend using an immersion blender. You can also use your blender or food processor. Set aside.

Stir-fry
1-2 tsp peanut oil
3 medium-sized boneless chicken breasts, cut into slices or 1/2 inch cubes
1/2 sweet onion, chopped roughly
1 large bell pepper, sliced
2 cups snow peas, trimmed
1 largish carrot, julienned

Heat the oil in a wok or skillet over medium-high heat. Add chicken and cook until no longer pink. Add the onion, pepper, snow peas and carrots and cook another 2-3 minutes until the veggies begin to soften slightly. You still want them crispy so don’t over cook!

Add the sauce and cook until the sauce is bubbly and being to slightly thicken. Remove from heat and serve over warm rice. Sprinkle with chopped cilantro if you feel like it!

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