Chicken Stir-Fry With Peanut Sauce

• 2 teaspoons dark sesame oil, divided
• 1 pound chicken cutlets, trimmed
• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1/4 cup light coconut milk
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon Sriracha
• 2 teaspoons grated lime rind
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 cup unsalted cashews

1. Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned.
2. Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add chicken and coconut milk mixture to pan; cook 30 seconds. Sprinkle evenly with cashews.

dark sesame oil, chicken cutlets, broccoli florets, red bell pepper, light coconut milk, lower, peanut butter, sriracha, lime rind, lime juice, ground ginger, ground cumin, unsalted cashews

Taken from www.myrecipes.com/recipe/chicken-stir-fry-1 (may not work)