4 skinless, boneless chicken breast halves, cut into 1 inch cubes
\u00bc tsp salt
1 Tbsp canola oil
1 c chicken broth
3 Tbsp sweetened chili sauce*
2 tsp fish sauce
\u00bc c lime juice
1 tsp creamy peanut butter
1 red pepper, chopped
\u00bd red onion, chopped
1-2 cups chopped broccoli
1 Tbsp cornstarch mixed into 1 Tbsp cold water<\/p>\n
Heat oil in a large nonstick skillet over medium heat.\u00a0 Add chicken; cook until about half done.\u00a0\u00a0 Add in peppers, onions and broccoli; saut\u00e9 till chicken is done.\u00a0 Remove from pan, keep warm.<\/p>\n
In the used skillet, combine broth, chili sauce, fish sauce, lime juice and peanut butter; bring to a boil, scraping pan to loosen browned bits.\u00a0 Reduce by \u00bc., stir in cornstarch\/cold water mix and cook until thickened.\u00a0 Remove from heat; add lime juice and peanut butter, stirring until smooth.\u00a0 Stir in chicken and veggies, heat and serve.<\/p>\n
Yield: 4 servings.<\/p>\n
+Sweetened chili sauce (if you don\u2019t have any around\u2026.)<\/p>\n
3\u00a0tablespoons hot ground\u00a0chili paste
2\u00a0teaspoons minced\u00a0garlic
1\/2\u00a0cup rice wine vinegar
2\/3\u00a0cup water
2\/3\u00a0cup sugar
1\u00a0teaspoon salt
4\u00a0teaspoons cornstarch
4\u00a0tablespoons chopped\u00a0cilantro<\/p>\n
Combine everything, except cilantro, in a small sauce pan and mix.
Once blended, bring to a boil, reduce heat and simmer about 5 minutes.
Remove from heat and stir in cliantro.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 skinless, boneless chicken breast halves, cut into 1 inch cubes\u00bc tsp salt1 Tbsp canola oil1 c chicken broth3 Tbsp sweetened chili sauce*2 tsp fish sauce\u00bc c lime juice1 tsp creamy peanut butter1 red pepper, chopped\u00bd red onion, chopped1-2 cups chopped broccoli1 Tbsp cornstarch mixed into 1 Tbsp cold water Heat oil in a large … <\/p>\n