A new take on classic stir-fry...plus, a meal ready in minutes!
Ingredients
2 tsp cornstarch
½ cup reduced-sodium chicken broth
3 Tbsp smooth peanut butter
4 tsp lime juice
1 Tbsp Dijon mustard
1 Tbsp honey
2 tsp reduced-sodium soy sauce
2 tsp toasted sesame oil
½ tsp hot sauce
⅛ tsp cayenne pepper
2 tsp canola oil, divided
1 lb boneless skinless chicken breasts, cut into thin strips
1 lb asparagus, woody ends trimmed and stalks cut into 3-inch pieces
1 red bell pepper, thinly sliced
1 small yellow squash or zucchini, sliced
Hot cooked rice, optional
Instructions
In small bowl, whisk to combine the cornstarch, chicken broth, peanut butter, lime juice, dijon mustard, honey, soy sauce, sesame oil, hot sauce, and cayenne pepper.
In a large, nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add chicken and stir-fry for 5-7 minutes or until chicken is cooked through; remove chicken and keep warm.
In the same skillet, heat remaining teaspoon of oil. Once hot, add the asparagus and cook 3-4 minutes. Next, add the bell pepper and cook 2-3 minutes before adding the squash/zucchini. Cook vegetables until crisp-tender. Return chicken to pan and stir sauce; toss vegetables and chicken with sauce to coat; cook 2-3 minutes or until thickened. Serve over rice, if desired.