Ingredients

• 3 boneless, skinless chicken breasts cubed
• 2 tablespoons olive oil
• 1 can sliced water chestnuts
• snowpeas, ends trimmed, about 1 cup
• 1 red bell pepper, sliced into strips (any color works)
• baby carrots, sliced into rounds, about 1 cup
• rice
• 1 - 11.5 oz bottle Tsang Bangkok Peanut Sauce (or other Thai peanut sauce)
• 1 to 1⅓ c low sodium chicken broth (to taste)
• 1 can coconut milk
• ¼ c chopped peanuts

Directions

1. Season chicken with salt and pepper.
2. In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat.
3. Cook cubed chicken, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes.
4. Add the veggies - waterchestnuts, snow peas, bell pepper, onion and carrots - to the pan. Stir fry veggies until they are tender crisp and develop a little browning.
5. Pour over the peanut sauce mixture.
6. Serve with chopped peanuts on top.