INGREDIENTS:
2 pounds boneless, skinless chicken breasts, cut into strips
2 tablespoons peanut oil
2 heaping teaspoons minced garlic
1 cup snow peas
1 cup broccoli (you can use the frozen)
1 (4 ounce) can sliced water chestnuts, drained
1 (4 ounce) can bamboo shoots, drained
¼ cup brown sugar
2 tablespoons corn starch
1 teaspoon ginger
1 cup chicken broth
½ cup soy sauce
½ cup peanut butter, smooth or chunky
1 cup roasted peanuts (if you have allergies, throw in cashews instead or omit the nuts altogether!)
DIRECTIONS:
In a wok, heat peanut or grapeseed oil over medium-high heat. Add chicken and sauté until most of pink is gone.
Add garlic and vegetables and continue to stir-fry. In a small bowl, whisk together the brown sugar, corn starch, ginger, broth, soy sauce and peanut butter (this can also be done with a hand immersion blender). Pour over chicken mixture and bring to a boil.
Reduce heat and simmer for about 5 minutes. Throw in peanuts and serve over long-grain or basmati rice.
