INGREDIENTS:1 tablespoon oil
2 medium boneless chicken breast halves - cut into bite-size pieces
Veggies (I usually just buy one of those stir fry mixes in the frozen veggie section)
1 cup chicken broth
6 teaspoons soy sauce
1.5 tablespoons sugar
3 cloves garlic, minced
1 teaspoon turmeric*
1/2 teaspoon ground cayenne pepper
¼ teaspoon ground red pepper
¼ teaspoon ginger
1/4 cup green onions, chopped
1/2 c peanut butter
¼ cup peanuts
DIRECTIONS:
Heat the oil in a wok over medium heat. Sauté veggies with 1 minced garlic clove and turmeric for 2-3 minutes. Remove from wok. Place chicken in the wok, season with some cayenne pepper, onion powder and garlic to taste. Cook until juices run clear and meat is tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger. Pour into the wok. Toss green onions and veggies into wok. Add in peanut butter. Continue to cook and stir 5 minutes, until thickened. Mix in peanuts, serve over rice.
*NOTE: If you don't have or don't like turmeric, you can use ginger instead
