Ingredients
2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth2 tablespoons reduced-fat peanut butter4 teaspoons lime juice1 tablespoon Dijon mustard1 tablespoon honey2 teaspoons reduced-sodium soy sauce2 teaspoons sesame oil1/4 teaspoon hot pepper sauce1/8 teaspoon cayenne pepper1 pound boneless skinless chicken breasts, cut into thin strips2 teaspoons canola oil, divided2 small zucchini, sliced1 medium sweet red pepper, juliennedHot cooked rice, optional
Preparation
In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.
