Thai Chicken Peanut Stir-Fry

For the sauce, whisk the Creamy Natural Peanut Butter (1 Tbsp) , Light Soy Sauce (1 Tbsp) , Brown Sugar (1 Tbsp) , and Sesame Oil (1 Tbsp) together until a creamy sauce forms. Add Water (to taste) , a teaspoon at a time, to thin as desired. Set aside.

In a large saute pan or wok, heat the Vegetable Oil (4 Tbsp) over medium heat.

Once hot, stir in the Garlic (1 tsp) and Fresh Ginger (1 tsp) for about 10-15 seconds. You don't want the garlic to burn!

Add the Chicken Breasts (1 lb) and cook until no longer pink, about 3-4 minutes.

Add the Red Bell Pepper (1) and Carrots (1/2 cup) . Stir and cook until tender, about 5 minutes because you still want a little crunch.

Serve over cooked Brown Rice (1/3 cup) and garnish with Sesame Seeds (to taste) , Scallions (to taste) , and/or Peanuts (to taste) , as desired.