3 tbsp. peanut butter (creamy or crunchy)
1/4 c. soy sauce
1 tbsp. honey
1/4 tsp. ground ginger
1/2 tsp. dried oregano
Dash ground cayenne pepper
2 lbs. chicken, thighs or breasts, sliced into 1" chunks
1 bell pepper, seeded and chopped
2 green onions, sliced
In a large bowl combine peanut butter, soy sauce, honey, ginger, oregano and cayenne pepper. Whisk to combine; heating for 30 seconds in the microwave if the peanut butter needs to soften slightly.
Add chicken to peanut butter marinade. Toss to evenly coat all the chicken pieces. Refrigerate for 30 minutes.
Pour a couple tbsp. vegetable oil in a skillet. Heat over medium heat. Add chicken to hot skillet. Cook for 5-8 minutes on each side, allowing the chicken to get crispy and brown. As soon as the chicken is cooked through, add bell pepper. Saute together for one minute.
Using a slotted spoon, remove chicken and bell pepper. Add sliced green onions over the top. Serve chicken on rice or cooked soba noodles.