4 skinless, boneless chicken breast halves, cut into 1 inch cubes
¼ tsp salt
1 Tbsp canola oil
1 c chicken broth
3 Tbsp sweetened chili sauce*
2 tsp fish sauce
¼ c lime juice
1 tsp creamy peanut butter
1 red pepper, chopped
½ red onion, chopped
1-2 cups chopped broccoli
1 Tbsp cornstarch mixed into 1 Tbsp cold water
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook until about half done. Add in peppers, onions and broccoli; sauté till chicken is done. Remove from pan, keep warm.
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. Reduce by ¼., stir in cornstarch/cold water mix and cook until thickened. Remove from heat; add lime juice and peanut butter, stirring until smooth. Stir in chicken and veggies, heat and serve.
Yield: 4 servings.
+Sweetened chili sauce (if you don’t have any around….)
3 tablespoons hot ground chili paste
2 teaspoons minced garlic
1/2 cup rice wine vinegar
2/3 cup water
2/3 cup sugar
1 teaspoon salt
4 teaspoons cornstarch
4 tablespoons chopped cilantro
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.