Yummy to My Tummy: Thai Peanut Chicken

This recipe from Confessions of a Kitchen Diva was a little variation from our norm, but it may have to become a regular.  Super easy & delicious!

Thai Peanut Chicken

2 T olive oil
2 skinless, boneless chicken breasts, sliced into 1/2 inch pieces
1 large green bell pepper, cut into 1/4 inch slices
3/4 C chicken broth
1/4 C chunky peanut butter
1 T soy sauce (I used low sodium)
1 1/2 tsp lemon pepper seasoning
3 C cooked rice

Heat olive oil in a large nonstick skillet over medium-high heat.  Working in batches, cook chicken until no longer pink, about 4-6 minutes.  Remove chicken to a separate dish & set aside.

Add bell pepper to the pan (adding an additional tablespoon of olive oil if necessary) and cook 3-4 minutes until limp.

In a small bowl, whisk together broth, peanut butter, soy sauce & lemon pepper.  Stir into the skillet with the cooked pepper.  Bring to a boil; reduce heat, add chicken & stir together until well coated.  Serve over cooked rice.