Chicken and Vegetable Stirfry

serves 8



1 Tablespoon canola oil

1½ pounds chicken, cut into small pieces

1 red onion, sliced

1 red pepper, sliced

1 green pepper, sliced

1 head of broccoli, broken into small pieces

2 Tablespoons minced garlic

2 Tablespoons grated or minced ginger

2 Tablespoons rice vinegar

2 Tablespoons low sodium soy sauce

2 Tablespoons peanut butter or sunbutter

¼ teaspoon red pepper flakes



1. Heat 1 Tablespoon oil (or just enough to cover the bottom of the pan) in a large pan over high heat. Add chicken to pan and cook, stirring occasionally until no longer pink in the center, about 5 minutes. Remove from pan.

2. Meanwhile, combine rice vinegar, soy sauce, peanut butter and red pepper flakes in a small bowl and mix to make a sauce.

3. Add ginger, garlic, onion and broccoli to pan and cook over high heat, stirring occasionally, 5 minutes. Add sauce and chicken and cook another 5 minutes or until vegetables are tender and sauce has thickened slightly.