• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breast cubed
• 1 can chicken broth (approx 1 cup)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/4 cup peanut butter
• 1 tbsp corn starch
• 1 tsp ground ginger (can substitute some fresh ginger)
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1/2 cup red pepper, cut into julienne strips
• 1 tbsp chopped fesh parsley

• in skillet, heat oil
• fry chicken until golden.
• remove chicken and set aside, kept warm.
• in skillet, combine broth, honey and soy sauce.
• whisk in peanut butter.
• combine corn starch with 1 tbsp cold water and mix in with peanut butter sauce.
• Add ginger, green onions and garlic.
• cook, stirring constantly, over low heat until blended and smooth.
• add red pepper and reserved chicken.
• cook and stir until just bubbly and thickened.
• serve over rice and top with parsley

Note that I chopped the peppers instead of cutting them into julienne strips. I also added a bit of green pepper since I had some extra.

This recipe can also be served with Capelli d'Angelo pasta instead of rice.