1 ½ lbs. boneless chicken breast or thighs
¼ teaspoon pepper
½ teaspoon salt
½ teaspoon paprika
½ cup cornstarch
Prepare the chicken by cutting into 1-inch pieces. Pat dry. Sprinkle with pepper, salt, paprika, use tongs to toss to coat. Sprinkle with cornstarch and toss to coat again.
½ cup peanut butter
3/4 cup chicken broth
3 tablespoons soy sauce
3 tablespoons honey
3 cloves garlic
2 teaspoons hot sauce
Mix above sauce ingredients in a bowl and set aside.
2 tablespoons oil
2 ½ cups broccoli florets
¾ cup baby carrots, julienned
1 red bell pepper, sliced
Heat the 2 T. oil. Stir-fry the broccoli and carrots for 3-4 minutes. Add the bell peppers and cook for 1-2 minutes. Remove and set aside.
Heat the 1/3 cup oil. Fry the chicken in batches, leaving space between pieces. Flip when light brown and crisp, 3-4 minutes per side. Remove and set aside.
Remove any excess oil from the skillet (with tongs and a paper towel). Add the chicken back in. Stir the peanut sauce mixture and add it. Heat through over medium heat, sauce will thicken.
Add the sautéed vegetables to the sauce or serve them on the side.
3 cups cooked rice (made from 1 cup raw)
Green onions, chopped
Chopped peanuts
Serve with rice or noodles. Garnish with green onion and chopped peanuts.
Adapted from The Cozy Cook.