Easy Peanut Chicken Stir Fry

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• 1 ½ cups low-sodium chicken broth
  Ingredient note

  Source: 1 ½ cups low-sodium chicken broth
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• ½ cup creamy peanut butter
  Ingredient note

  Source: ½ cup creamy peanut butter
• ¼ cup low-sodium soy sauce (or tamari for gluten free)
  Ingredient note

  Source: ¼ cup low-sodium soy sauce (or tamari for gluten free)
• 2 tablespoons light brown sugar
  Ingredient note

  Source: 2 tablespoons light brown sugar
• 2 teaspoons fresh ginger root (peeled and grated or ginger paste *see notes below)
  Ingredient note

  Source: 2 teaspoons fresh ginger root (peeled and grated or ginger paste *see notes below)
• 2 teaspoons Sriracha (or to taste)
  Ingredient note

  Source: 2 teaspoons Sriracha (or to taste)
• 2.25 pounds boneless skinless chicken breasts (cut into bite-size pieces)
  Ingredient note

  Source: 2 to 2 ¼ pounds boneless skinless chicken breasts (cut into bite-size pieces); upper source range endpoint used for shopping.
• 4 tablespoons avocado oil (or vegetable oil, divided and as needed)
  Ingredient note

  Source: 3 to 4 tablespoons avocado oil (or vegetable oil, divided and as needed); upper source range endpoint used for shopping.
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper (to taste)
• 1 each small crown broccoli (chopped into bite-size pieces)
  Ingredient note

  Source: 1 small crown broccoli (chopped into bite-size pieces)
• 1 each large red bell pepper (thinly sliced)
  Ingredient note

  Source: 1 large red bell pepper (thinly sliced)
• 6 ounces cremini mushrooms (rinsed and sliced)
  Ingredient note

  Source: 6 ounces cremini mushrooms (rinsed and sliced)
• 3 each green onions (thinly sliced)
  Ingredient note

  Source: 3 green onions (thinly sliced)
• 1 teaspoon minced garlic ( *see notes below)
  Ingredient note

  Source: 1 teaspoon minced garlic ( *see notes below)
• 3 tablespoons chopped cilantro
  Ingredient note

  Source: 3 tablespoons chopped cilantro
• 3 tablespoons chopped peanuts
  Ingredient note

  Source: 3 tablespoons chopped peanuts
• 1 ½ cups white rice (cooked according to the package directions **see notes below)
  Ingredient note

  Source: 1 ½ cups white rice (cooked according to the package directions **see notes below)

1. Whisk together the chicken broth and cornstarch until cornstarch has completely dissolved. Add peanut butter, soy sauce, brown sugar, ginger, and Sriracha, whisking until smooth. Set aside.
2. Add 2 tablespoons oil to a large skillet or wok. Stir-fry chicken in batches to avoid overcrowding the pan, adding additional oil between batches if necessary. Season with salt and fresh ground black pepper and stir-fry for several minutes or until no longer pink. Transfer cooked chicken to a plate with a slotted spoon and set aside.
3. Add additional 1 tablespoon oil to pan and add broccoli and red bell pepper. Cook, stirring for several minutes, or until beginning to get tender. Add mushrooms and green onions; stir-fry 3 to 4 minutes longer or until all vegetables are crisp-tender. Add green onions and garlic; cook 1 minute longer.
4. Whisk peanut sauce once more and add to the pan. Bring to a low simmer; cook and stir for a minute or two until thickened. Add chicken and heat through.
5. Sprinkle with cilantro and chopped peanuts and serve over rice.