INGREDIENTS

2 tbsp. extra-virgin olive oil4 

boneless skinless chicken breasts 

Kosher salt 

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 

 DIRECTIONS

  1. 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. 
  2. In a small bowl or glass measuring cup, whisk together peanut butter, soy sauce, and lime juice. 
  3. 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. 
  4. Garnish with cilantro before serving.