1 cup low sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil (or coconut oil)
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
1/2 cup dry-roasted, no salt added, peanuts
4 garlic cloves, minced
1 tablespoon grated ginger
1 head steamed broccoli (optional)
cooked brown rice
1. Whisk broth, oyster sauce, hot sauce and cornstarch together in a medium bowl, set aside. heat 1 tablespoons oil in a 12-inch skillet or wok until hot. Add chicken and peanuts, cook till chicken is browned, about 4 minutes. Transfer to plate.
2. Heat other tablespoon of oil in the empty skillet, once hot add pepper and cook till lightly brown, about 3 minutes. Stir in garlic and ginger, cook for about 30 seconds until fragrant. Stir in the broth mixture and bring to a boil. Add chicken, peanuts and broccoli, simmer till the sauce thickens and chicken is cooked through, about 4 minutes. Serve over brown rice.