Ingredients
1. 2 teaspoons cornstarch
2. 3/4 cup chicken broth
3. 1/4 cup creamy peanut butter
4. 3 tablespoons soy sauce
5. 1 teaspoon ground ginger
6. 1/4 teaspoon pepper
7. 1-1/4 pounds boneless skinless chicken breasts, cut into strips
8. 3 teaspoons olive oil, divided
9. 1 cup chopped onion
10. 1 cup thinly sliced green pepper
11. 1 cup thinly sliced sweet red pepper
12. 1-1/2 cups sliced fresh mushrooms
13. 1 teaspoon minced garlic
14. Hot cooked rice

Directions

1. In a small bowl, combine the first six ingredients until smooth; set aside.
2. In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
3. Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.