(Preliminary Step: Prepare and cook brown rice according to package instructions to result in 2 – 3 C cooked brown rice.)
Sauce Ingredients:
¼ C water or chicken broth
1 T cornstarch
¼ C soy or tamari sauce
¼ C peanut butter (e.g., Smuckers Chunky or other natural peanut butter)
1 – 1 ½ tsp honey (1 tsp brown sugar may be substituted)
1 T lemon juice
½ tsp rice, lemon, or apple cider vinegar
In small bowl, mix cornstarch and water together slowly to dissolve the cornstarch. Add remaining ingredients for sauce and set aside.
Stir Fry Ingredients:
1 T plus 1 tsp canola oil, divided
1 lb. skinless chicken tender cut into pieces or ½ inch strips (usually 2 or 3 pieces per tender)
2 – 3 garlic cloves, minced or crushed
2 tsp fresh ginger, minced
½ to ¾ tsp red pepper flakes
1 to 1 ½ C broccoli florets (rather small pieces)
2 carrots, shredded (about 2/3 – ¾ C shredded)
½ large red sweet pepper, small strips or pieces (about ½ – ¾ C)
¼ to 1/3 C roasted peanuts
2 green onions, chopped/sliced
Directions:
For the sauce: In a small bowl, mix cornstarch and water together slowly to dissolve the cornstarch. Add remaining ingredients for sauce and set aside.
In large non stick fry pan add 1 T oil to stir fry chicken and garlic, 3 – 5 minutes on medium heat.
Add 1 tsp oil, then ginger, broccoli, and red pepper flakes. Saute 3 minutes more.
Add carrots and red sweet pepper, stir fry 2 – 3 minutes more.
Stir sauce into chicken/vegetable mixture and cook 1 minute, while gently stirring.
Stir in peanuts and green onions and cook for 1 – 2 minutes more.
Serve with brown rice. (Serves 4)