Stir Fry Chicken with Spicy Peanut Sauce

Ingredients

Marinade

• 1 tablespoon soy sauce
• 1/4 teaspoon sesame oil
• 1/4 cup peanut butter, creamy
• 1/4 cup water, hot from the tap
• 1/2 teaspoon garlic powder
• 2 tablespoons vinegar, distilled
• 2 boneless skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil (for cooking chicken)

Vegetables

• 1 tablespoon olive oil
• 1/2 cup onion, sliced
• 1 cup broccoli spear
• 1/2 cup carrot, julienned
• 1 cup snow peas (or sugar snap)

Sauce

• 1/3 cup peanut butter, creamy
• 1/3 cup water, hot from the tap
• 1 tablespoon soy sauce
• 2 tablespoons vinegar, distilled
• 1/4 teaspoon sesame oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon black pepper, freshly ground

Directions

1. Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
2. While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
3. Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
4. Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
5. Return cooked chicken to pan and toss with vegetables.
6. Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
7. Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
8. Serve over rice or rice noodles.