Peanut Butter Stir Fry

I know I said I would be blogging a series of recipes for grocery item alternatives (and I still will), but I had to throw in a few recent recipes I made. This was last night's dinner (with the cobbler for dessert). We all REALLY liked this one. I sprinkled the adult plates with red pepper flakes, rather than adding it to the sauce while cooking. My boys like a little heat, but nothing too spicy. This meal will be made again, for sure! Enjoy!

Peanut Butter Stir Fry

• splash EVOO
• 2 boneless, skinless chicken breasts
• 2 bell peppers, diced
• 1 bunch broccoli, cut into florets
• 3/4 cup peanut butter (smooth OR crunchy)
• 3/4 - 1 cup water
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 tsp (ish) fresh cracked pepper
• 1/2 - 1 tsp crushed red pepper flakes (optional)
• Cooked rice for serving
• Chopped peanuts as garnish (optional)

1. Dice chicken breasts and cook in oil in large fry-pan over med-high heat OR boil chicken until fully cooked, then shred and add to pan with oil AFTER peppers are softened (I prefer chicken shredded with this).
2. If boiling chicken, heat oil over med-high heat in large fry pan. Add peppers and broccoli, and cook until soft (about 4-5 minutes). If NOT boiling chicken, cook chicken in fry pan until almost done, then add veggies and continue to fry until everything is soft and chicken is no longer pink.
3. In a pourable dish, whisk together peanut butter, 3/4 cup water, soy sauce, and sugar. Don't worry if you can't get sauce smooth - the peanut butter will melt and come together with the sauce once over the heat. Pour sauce into pan with chicken and veggies and stir until smooth. Sprinkle pepper and red pepper flakes, and continue to stir until sauce is thickened (about 3-4 minutes). Add more water if sauce is too thick.
4. Serve immediately over rice. Top with peanuts and ENJOY!