Peanut Chicken Stir Fry

I was supposed to make this tonight, but honestly it just seemed TOO healthy. Then I remembered my dear friend Liz at Mommy Chef posted this a few weeks ago. It was delicious! Very saucy (and as Liz said, this would be a kid friendly dish). I made the onions and peppers big enough for my big kid to pick them out. Oh so good!

Peanut Chicken Stir Fry
Courtesy Mommy Chef

Patrick's review: A "Although I didn't go for all the peppers, the chicken was juicy and the sauce was creamy. I would definitely have this again."

2 tsp cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 T soy sauce
1 tsp ground ginger
1/4 tsp pepper
1-1/4 lbs chicken breast, cut into strips
3 tsp olive oil,divided (I used toasted sesame oil)
1 c chopped onion
1 c thinly sliced green pepper
1 c thinly sliced red pepper
1 1/2 c sliced fresh mushrooms (we didnt have any)
1 tsp minced garlic
Hot Cooked Rice

In a small bowl, combine the first 6 ingredients until smooth; set asideIn a large skillet or wok stir fry chicken in 1-1/2 tsp oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir fry onion and peppers in the 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.