Thai Peanut Chicken

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

c. dry roasted, unsalted peanuts

1 ½ c. Thai peanut sauce

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.