Thai Chicken with Peanut Butter Sauce

I must have really been in the mood for peanut butter yesterday with making this recipe and peanut butter cookies!
This recipe is quick to make, although there is just a little prep work with cutting the peppers and onions and combining ingredients for the sauce. This is one of my favorite Thai recipes.
I have adapted this recipe from "Healthy Cooking"


serves 4 ( about 1 c. stir-fry and 1/2 c. rice = 8 points +)

• 2 T. cornstarch
• 1 T. brown sugar
• 1/4 tsp. pepper
• 1 can ( 14.5 oz) fat-free chicken broth
• 2 T. rice vinegar
• 2 T. reduced sodium soy sauce
• 2 T. reduced fat peanut butter
• 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
• 2 tsp. sesame oil, divided
• 1 large onion, halved and sliced
• 1 med. sweet red bell pepper, julienned
• 2 garlic cloves, minced
• 2 c. hot cooked rice

In a large bowl, combine the cornstarch, brown sugar, pepper and chicken broth, whisking until smooth. Whisk in the vinegar, soy sauce and peanut butter; set aside.


In a large nonstick skillet or wok coated with cooking spray, heat 1 tsp. of oil. Add the chicken and cook until no longer pink. Remove from pan. Add remaining 1 tsp. oil and cook the peppers and onions. Stir in the sauce and cook until thickened. Return chicken to pan and heat through. Serve over rice.