2 tbsp. extra-virgin olive oil4
boneless skinless chicken breasts
Freshly ground black pepper2
bell peppers, thinly sliced
2 large carrots, chopped
1 tbsp. minced ginger
2 garlic cloves, minced
1/2 c. peanut butter
1/4 c. low-sodium soy sauce
Juice of 1 lime
1 c. chicken broth
1/3 c. chopped roasted peanuts
Freshly chopped cilantro, for garnish
- In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Add bell peppers and carrots to skillet and cook until soft, 5 minutes. Add ginger and garlic and cook until fragrant, 1 minute more.
- In a small bowl or glass measuring cup, whisk together peanut butter, soy sauce, and lime juice.
- Add peanut sauce and chicken broth to skillet and bring to simmer. Return chicken to skillet then add peanuts. Let chicken simmer in sauce 5 minutes.
- Garnish with cilantro before serving.