Thai Peanut Chicken

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
  • 1 c. dry roasted, unsalted peanuts
  • 1 ½ c. Thai peanut sauce
  • 6 Tbsp. peanut oil

Heat a 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.

 

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