- 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
