Ingredients
2 teaspoons cornstarch3/4 cup chicken broth1/4 cup creamy peanut butter3 tablespoons soy sauce1 teaspoon ground ginger1/4 teaspoon pepper1-1/4 pounds boneless skinless chicken breasts, cut into strips3 teaspoons olive oil, divided1 cup chopped onion1 cup thinly sliced green pepper1 cup thinly sliced sweet red pepper1-1/2 cups sliced fresh mushrooms1 teaspoon minced garlicHot cooked rice
Preparation
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; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
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.
