Ingredients
2 tablespoons cornstarch1 tablespoon brown sugar1/4 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth2 tablespoons rice vinegar2 tablespoons reduced-sodium soy sauce2 tablespoons reduced-fat peanut butter1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 teaspoons sesame oil, divided1 large onion, halved and sliced1 medium sweet red pepper, julienned1 cup sliced fresh mushrooms2 garlic cloves, minced2 cups hot cooked rice
Preparation
In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.
