- 3-4 deboned chicken breasts, cut bite sized strips or cubes
- 1 tbs. cornstarch
- 1 tbs. oil
- 3-4 bell peppers cut into strips
- 2 Vidalia onions, sliced thinly
- Handful of peanuts for garnish
Peanut Butter Sauce
- 3 tbs. low sodium tamari
- 3 tbs. peanut butter
- 1 tsp. sesame oil
- 1 tbs. brown sugar
- 2 tbs. rice vinegar
- 1/4 cup warm water
- 1/4 tsp. cayenne
- 1 garlic clove, minced
- 1 tsp. grated fresh ginger, to taste
Mix all the Peanut Butter Sauce ingredients together in a bowl with a whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency. Set aside.
Put the chicken pieces into a shallow bowl and coat with the cornstarch. Heat up your wok or large skillet with oil and add the chicken pieces. Brown on all sides and when cooked, push to the sides and add the onion slices in the middle of the pan.
Sauté until softened and then add the peppers and mix everything together. Add the peanut butter sauce to the pan and mix well.
Garnish with peanuts and serve over basmati rice or noodles.