1/2 c. low-sodium chicken broth
3 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
2 tsp. Champagne vinegar
1/4 tsp. cayenne pepper
3 Tbs. Sesame oil
3 garlic cloves, chopped
1 1/2 Tbs. fresh ginger (I have fresh from a squeeze tube)
4 green onions, chopped
1/2 lb. boneless, skinless chicken breast, cut into small thin strips
1 c. broccoli, chopped
1/3 c. peanuts, chopped
In a large skillet over medium-high heat, heat the Sesame oil. Stir in the garlic and green onions and cook until the garlic is roasted. Add in the chicken and stir until the chicken is no longer pink (about 3-4 minutes). Take the chicken out with a slotted spoon and place in a small bowl to add back in later.
In a small bowl, whisk the broth, soy sauce, peanut butter, vinegar, cayenne and ginger together.
To the pan with the oil still in it, add the broccoli, peanuts (minus about a tablespoon), and peanut butter sauce and stir frequently for about four minutes until the sauce starts to thicken. Add the chicken back in and cook again for another two minutes to heat the chicken back up.
Serve over rice or noodles. I picked this Linguine that was Red Chilli flavored, giving the dish more of a kick. You could use Ramen, rice noodles or really any kind of noodles for this dish.