Ingredients
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2 teaspoons cornstarch
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1/2 cup chicken broth
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2 tablespoons natural-style peanut butter
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4 teaspoons lime juice
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1 tablespoon Dijon mustard
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1 tablespoon honey
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2 teaspoons soy sauce
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2 teaspoons sesame oil
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1/4 teaspoon hot pepper sauce
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1/8 teaspoon cayenne
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2 teaspoons canola oil, divided
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2 small zucchini, sliced
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1 medium sweet red pepper, julienned
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hot cooked rice
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1 lb boneless skinless chicken breast, cut into thin strips
Instructions
- In a food processor, combine first 10 ingredients; process until smooth.
- In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm.
- In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick.
- Serve over rice.