Peanut Chicken Stir Fry

Ingredients

• 1.5 cupslow-sodium chicken broth
• 1 tbspcornstarch
• 0.5 cupcreamy peanut butter
• 0.25 cuplow-sodium soy sauce
• 2 tbspbrown sugar
• 2 tspSriracha or to taste
• 2 tspfresh ginger, peeled and grated
• 2.25 lbsboneless skinless chicken breasts, cut into bite-size pieces
• fresh ground black pepper to taste
• 4 tbspvegetable oil, divided and as needed
• 0.5 tspsalt
• 1 small crownbroccoli, chopped into bite-size pieces
• 1red bell pepper, thinly sliced
• 6 ozcremini mushrooms, rinsed and sliced
• 3green onions, thinly sliced
• 1 tspminced garlic
• 3 tbspchopped cilantro
• 3 tbspchopped peanuts
• white rice, cooked according to package directions

Method

1. 1Whisk together the chicken broth and cornstarch until the cornstarch has completely dissolved. Add peanut butter, soy sauce, brown sugar, ginger, and Sriracha, whisking until smooth. Set aside.
2. 2Add 2 tablespoons vegetable oil to a large skillet or wok. Stir-fry chicken in batches to avoid overcrowding the pan, adding additional oil between batches if necessary. Season with salt and fresh ground black pepper and stir-fry several minutes or until no longer pink. Transfer cooked chicken to a plate with a slotted spoon and set aside.
3. 3Add additional 1 tablespoon oil to pan and add broccoli and red bell pepper. Cook, stirring for several minutes, until beginning to get tender. Add mushrooms and green onions; stir-fry 3–4 minutes longer or until all vegetables are crisp-tender.
4. 4Whisk peanut sauce once more and add to the pan. Bring to a low simmer; cook and stir for a minute or two until thickened. Add chicken and heat through.
5. 5Sprinkle with cilantro and chopped peanuts and serve over rice.