Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into strips
• 1/4 cup creamy peanut butter
• 3 teaspoons olive oil, divided
• 1 1/4 cups sliced fresh mushrooms
• 1 cup onion, chopped
• 1 cup sweet red pepper, thinly sliced
• 1 cup green pepper, sliced
• 3/4 cup chicken broth
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 teaspoon minced garlic
• 1 cup hot cooked rice

Instructions

1. In a small bowl, combine the cornstarch, and broth until smooth.

2. Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.

3. In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.

4. Remove with a slotted spoon, and keep warm.

5. Stir fry onion and peppers in remaining oil for 3-4 minutes.

6. Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.

7. Add garlic, cook 1 minute longer/.

8. Stir the cornstarch mixture, and add to the pan and bring to a boil.

9. Cook and stir for 2 minutes, or until thickened.

10. Add chicken, heat through.

11. Serve with cooked rice.