Peanut Chicken Stir-Fry

• 13 cups Low Sodium Soy Sauce
• 13 cups Peanut Butter Or PB2
• 1 cup Fat Free Chicken Broth
• 1- 1/2 Tablespoon Honey
• 1 teaspoon Ground Ginger
• 1 teaspoon Garlic Powder
• 3 teaspoons Cornstarch
• 1 pound Chicken Breasts, Cut Into Bite Size Pieces
• 3 cups Broccoli Florets
• 2 Red Bell Peppers, Stem And Seeds Removed Then Thinly Sliced
• 1/2 cups Matchstick Carrots
• Crushed Peanuts For Topping (optional)

1. 1.
2. In a medium sized bowl mix together soy sauce, PB2/peanut butter (if using PB2 prepare as directed on container beforehand), chicken broth, honey, ginger, garlic and cornstarch.
3. Set aside.
4. 2.
5. In a deep skillet or wok coated in cooking spray, over medium heat, cook chicken until browned and no longer pink on all sides.
6. Remove from the skillet and set aside.
7. 3.
8. Spray skillet with cooking spray again and add broccoli, red pepper and carrots.
9. Cook until softened but still bright and crisp.
10. 4.
11. Add sauce mixture to the skillet (make sure to whisk just before adding) and then stir in the cooked chicken.
12. Cook for another 3-5 minutes until sauce thickens and all of the chicken and veggies are fully coated.

soy sauce, peanut butter, chicken broth, honey, ground ginger, garlic, cornstarch, chicken breasts, broccoli florets, red bell peppers, matchstick carrots, peanuts for

Taken from tastykitchen.com/recipes/main-courses/peanut-chicken-stir-fry/ (may not work)