Thai Peanut Chicken Stir Fry

Recipe created by Jenn's Food Journey

1/4 cup creamy peanut butter
6  Tablespoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons white wine vinegar
1 large garlic clove, minced
2 teaspoons brown sugar
1/4 teaspoon red pepper flakes
1 teaspoon Sriracha
3 Tablespoons water
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 teaspoon olive oil
1/2 zucchini, cut into moons
1 red bell pepper, stem and seeds removed, thinly sliced
1/3 cup dry roasted peanuts

Mix together the first 9 ingredients (peanut butter through water), until smooth (You can do this in a food processor if you want, it might be easier); set aside.

In a deep skillet, add the olive oil. Heat over medium-high heat and add the chicken.  Quickly stir fry about 3 minutes.  Add the pepper and cook another two minutes.  Add the zucchini and stir fry 1-2 minutes longer or until the veggies are to your liking.  Add the sauce and stir.  Cook until the sauce is thickened and heated through.  Serve over rice. Enjoy!