Peanut-Chicken Stir-Fry

• 1 c. instant brown rice
• 1 c. chicken broth
• 2 tbsp. soy sauce
• 1 tbsp. brown sugar
• 1 tbsp. cornstarch
• 2 tsp. vegetable oil
• 1 lb. chicken tenders
• 1 package broccoli florets
• 1 small red pepper
• 1 small onion
• 1 tsp. grated peeled fresh ginger
• 1/2 c. unsalted roasted peanuts
• 1 tsp. Asian sesame oil

1. Prepare rice as label directs.
2. Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.
3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot.
4. Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently.
5. Transfer chicken to bowl.
6. To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture.
7. Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally.
8. Stir remaining broth mixture.
9. Add broth mixture and chicken with any juices to skillet; heat to boiling.
10. Boil 1 minute or until mixture thickens slightly.
11. Remove skillet from heat; stir in peanuts and sesame oil.
12. To serve, spoon rice onto 4 dinner plates; top with chicken mixture.

instant brown rice, chicken broth, soy sauce, brown sugar, cornstarch, vegetable oil, chicken tenders, broccoli florets, red pepper, onion, ginger, peanuts, asian sesame oil

Taken from www.delish.com/recipefinder/peanut-chicken-stir-fry-2265 (may not work)