For the sauce, whisk the Creamy Natural Peanut Butter (1 tablespoon), Light Soy Sauce (1 tablespoon), Brown Sugar (1 tablespoon), and Sesame Oil (1 tablespoon) 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 (1/4 cup) over medium heat.
Once hot, stir in the Garlic (1 teaspoon) and Fresh Ginger (1 teaspoon) for about 10-15 seconds. You don't want the garlic to burn!
Add the Chicken Breast (1 pound) and cook until no longer pink, about 3-4 minutes.
Add the Red Bell Pepper (1) and Carrot (1/2 cup). Stir and cook until tender, about 5 minutes because you still want a little crunch.
Add the sauce and toss until everything is fully combined. If available, squeeze the juice of 1/2 an orange or lime to enhance the flavor.
Serve over Brown Rice (1 cup) and garnish with Sesame Seeds (to taste), Scallion (to taste), and/or Peanuts (to taste), as desired.