slightly adapted from: All Recipes
2 Tbl. olive oil
6 chicken tenders
4 green onions, chopped
1 Tbl. minced garlic
1 c. low-sodium chicken broth
6 Tbl. low-sodium soy sauce
2 Tbl. creamy peanut butter
1 Tbl. brown sugar, opt.
4 tsp. white wine vinegar
a few dashes of sesame oil
1Tbl. grated fresh ginger
tiny pinch cayenne pepper, or to taste
1 tsp. cornstarch
1 Tbl. low-sodium chicken broth or cold water
2 1/2 - 3 c. fresh or frozen broccoli florets
1/3 c. dry-roasted peanuts
3 - 4 c. cooked rice (1 cup cooked rice per person)
Combine chicken broth, soy sauce, peanut butter, brown sugar, white wine vinegar, sesame oil, ginger and cayenne pepper in a small bowl and whisk until well combined. In a separate small bowl, stir together cornstarch and one Tablespoon of chicken broth or cold water until cornstarch is dissolved and then stir into the soy sauce mixture; set aside.
Heat olive oil in a large skillet over medium heat. Add chicken tenders to hot skillet and cook until browned and then flip and cook until browned on the other side. Add the chopped green onions and minced garlic to the skillet with the chicken. Using a wooden spoon, break the chicken into pieces as it finishes cooking all the way through (or you can remove it from the pan when it's cooked through, chop it and add back to the skillet).
When chicken is cooked through, add the broccoli, peanuts and soy sauce mixture to the skillet. Cook until broccoli is tender and sauce is thickened, about 5 minutes. Serve over cooked rice. Serves 3-4.
Jenn's Notes: When you cook the broccoli in the skillet, as listed in the instructions, it looses its bright green color. If you want your broccoli to stay bright green, try steaming it in the microwave and stirring it into the dish right before serving (this is what I like to do).