Thai Restaurant Chicken

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can reduced sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced fat peanut butter
1 pound boneless skinless chicken breasts cut into 1 inch cubes
2 teaspoons sesame oil
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

In a large bowl, combine the cornstartch, brown sugar, and pepper. Add broth, stir until smooth. Stir in vinegar, soy sauce and peanut butter, set aside.

In a large nonstick skillet or wok, stir fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.

Stir fry onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir fry
2-3 minutes longer or until crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Add the chicken; heat through. Serve with rice.