Nutty Chicken Stir-Fry

I found this recipe in "Taste Of Home" magazine this month and the entire family LOVED it (especially India, which is great because it totally accommodates her dietary restrictions at the moment!!!)  Best of all?  It's a fast, easy meal that uses some of the left over bits and pieces of vegetables that might be hanging out in your crisper!!

NUTTY CHICKEN STIR-FRY

Ingredients:

1 lb boneless, skinless chicken breasts, chopped (I used leftover chicken that I simply shredded and reduced the cooking time as it was pre-cooked)

1 tbsp EVOO

1/2 cup chopped broccoli or cauliflower, or both!

1/2 yellow pepper, thinly sliced

1 finely chopped onion

6 garlic cloves, minced

2 tbsp brown sugar (or 1 tbsp agave syrup)

4 tsp cornstarch (or 4 tsp brown rice flour)

3/4 tsp ground ginger

1/2 cup chicken broth

1/3 cup reduced sodium soy sauce (I used Bragg's as it contains no yeast or wheat)

1/4 cup chunky peanut butter (or 1/4 cup roasted almond butter)

5 to 6 drops of hot pepper sauce

3 cups shredded cabbage

3/4 cup unsalted peanuts, chopped (or 3/4 cup chopped, unsalted pistachios)

Hot cooked basmati rice

• In a large skillet or wok, stir-fry the chicken in the oil for 2 to 3 minutes over medium-high heat.  Add broccoli, peppers, and onions.  Cook 4 minutes longer.
• Add garlic and stir-fry until the chicken is no longer pink inside and vegetables are crisp-tender.
• In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended.  Pour over chicken mixture in wok.
• Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cabbage; cook 2 to 3 minutes longer or until crisp-tender.  Sprinkle with peanuts and serve over rice!