Yes, another recipe with peanut butter, are you surprised haha? I love this stir fry because it’s full of colorful veggies! Also, while the chicken is cooking, you have time to prepare the sauce & vegetables. Don’t forget to top it with chopped peanuts – it really adds some texture!

Servings: 4 to 6

Ingredients

• 1 ½ pound boneless skinless chicken breast
• Vegetable oil (canola or olive)
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 2 cups julienne carrots
• 2 garlic cloves (or 2 tsp minced garlic)
• Peanuts, chopped (for topping, optional)

For the sauce

• ½ cup creamy peanut butter
• 1 cup coconut milk
• 1 tablespoon hoisin sauce
• 3 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 1 teaspoon sriracha

Instructions

1. Preheat the oven to 350F and line a baking sheet with aluminum foil. 
2. Place the chicken breast on the baking sheet and coat it with a drizzle of vegetable oil.
3. Cook for about 25 minutes or until the chicken is fully cooked. Then, cut the chicken into strips or cubes.
4. While the chicken is cooking: In a large skillet, over medium heat, add a drizzle of vegetable oil. 
5. Add the pepper, broccoli, and carrots to the skillet. Cook for approximately 5 minutes. Add garlic and cook for 1-2 more minutes.
6. While the vegetables are cooking: in a separate bowl, whisk all of the ingredients for the sauce.
7. Once the vegetables are tender-crisp, add the sauce and cooked chicken. Cook for a couple more minutes, stirring occasionally until sauce is thickened.
8. Serve the chicken and veggies over brown rice vermicelli and top with chopped peanuts.

Note:

• For this recipe, I recommend that you don’t shred the carrots yourself. It will result in a clear sauce that does not thicken. However, you could buy shredded carrots at the grocery or use whole carrots that you finely cut into julienne..