Quick and Easy Spicy Peanut Chicken
1/4 chicken broth
1 tablespoon cornstarch
1 tablespoon sugar or stevia
2 tablespoons soy sauce
1/4 cup Honey Ginger White Balsamic
2 tablespoons Baklouti Green Chili Olive Oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 garlic clove, finely chopped
1 medium red bell pepper, cut into 3/4-inch pieces
1 cup raw broccoli florets
1/3 cup dry-roasted peanuts
2 medium green onions, sliced on an angle (about 2 tablespoons)
Mix broth, cornstarch, sugar, soy sauce, balsamic vinegar; set aside.
Heat wok or 12-inch skillet over high heat. Add Cayenne Chili Olive Oil; rotate wok to coat side.
Add chicken and garlic; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper and broccoli; stir-fry about a minute or 2 leaving the vegetables tender but still crisp.
Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions. Serve over rice or riced cauliflower.