½ lb. red bell pepper, coarsely diced
1 ½ lb. boneless, skinless chicken breast, cut into 1 ½ inch strips
2 medium cucumbers, cut into half-moons
1 c. dry roasted, unsalted peanuts
1 ½ c. Thai peanut sauce
6 Tbsp. peanut oil
Heat wok or skillet. Drizzle oil and add chicken. Cook the chicken, stirring until each piece turns white. Pour in Thai Peanut Sauce. Lower heat and bring to a boil. Add peanuts and bell pepper. Stir constantly. Cook for 45 seconds. Add cucumber and stir to coat. Remove from heat and serve.