Peanut Chicken Stir-Fry

I just love stir-fry, especially the styles that highlight nuts. So here is yet another one of my adaptations! This recipe, like most Asian cuisine, does not have to be exact. Whatever you have at home with work great and tasting the sauce as you go is the key to it coming out perfect.

Peanut Chicken Stir-Fry:
1 lb. chicken breasts, sliced into strips against the grain (helps to keep the chicken tender)
1 cup chicken stock or broth (I use homemade since it tends to be more flavorful)
2 Tablespoons soy sauce
1 Tablespoon brown sugar
2 Tablespoons heated, softened peanut butter
1 Tablespoon corn starch
1 teaspoon sesame oil
1 Tablespoon grated fresh ginger
2 teaspoons vegetable oil
1 cup broccoli florets, fresh or frozen
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced white or yellow onion
2 cloves garlic, chopped
1/2 cup carrots, cut into matchsticks (optional)
you can also add cabbage too, but since I don't like it, I omit it.
1/2 cup peanuts

1) In a small bowl, wisk together the chicken stock, brown sugar, peanut butter, sesame oil, and ginger, set aside. Do not worry if it is lumpy from the peanut butter, with heat in the skillet it will combine.
2) Heat the oil in a large skillet over medium heat, add the chicken strips and cooking, stirring frequently for 2-3 minutes until just no longer pink inside. Remove chicken and juices to a bowl. 3) In a small bowl mix the cornstarch with a small amount of cold water until smooth. Add to sauce mixture.
4) In the same skillet, add the vegetables and stir-fry with 1/4 cup of the sauce for 4-5 minutes until vegetables are tender-crisp. Add the chicken back to the skillet with the remaining sauce. Allow flavors to combine, stirring occasionally for 2-3 minutes. Be sure to taste to make sure the sauce is perfect. If it needs more soy sauce or brown sugar to balance, add some a dash at a time. 5) Serve in a bowl over white or brown rice as a complete meal and top with peanuts for crunch. We didn't have peanuts this time so I used cashews and they were fabulous as well.

Enjoy!