|
Prep time
|
Cook time
|
Total Time
|
Servings
|
|
10 mins
|
20 mins | 30 mins | 5 |
Ingredients:
|
Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken and onion, and sauté for several minutes until the chicken is cooked through and no longer pink. Stir in the garlic and cook for another minute until fragrant. Transfer the chicken mixture to a bowl and set aside.
In the same skillet, add the remaining tablespoon of oil and heat over medium-high until shimmering. Add the broccoli, and red capsicum. Sauté for 5–8 minutes, or until the vegetables are crisp-tender. Return the chicken to the skillet and reduce heat to medium-low.
In a small bowl, whisk together the peanut butter, soy sauce, vinegar, sugar, and cornstarch slurry until smooth. Pour the sauce into the skillet and cook over medium-low heat, stirring occasionally, until the sauce is thick and bubbly.
Stir in chopped parsley and season with salt and pepper to taste. Serve hot over rice and enjoy!
