Ingredients
4chicken thighs,(bone in and skin on)
1tbspoil
1largecarrot,sliced
1red bell pepper,sliced thin
1orange bell pepper,sliced thin
¼cupsoy sauce
½cupwater
¼cuppeanut butter
2tbspwhite vinegar
2tbspbrown sugar
2clovesgarlic,minced
juice of one lime
1cupsnow peas,steamed
red pepper flakes
green onions
Preparation
In a medium sized skillet, heat oil over medium high heat in a large skillet. Cook the chicken on each side for about 7 to 10 minutes.
Add the peppers and continue to cook until they become tender and chicken reads 165 degrees F with a thermometer. Remove the chicken and veggies and set aside on a plate.
Add the soy sauce, water, peanut butter, white vinegar, brown sugar, garlic and lime juice. Whisk until it comes to a boil and reduce heat.
Add chicken and veggies back to the skillet and let simmer for another 3 to 5 minutes.
Serve with steamed snow peas, red pepper flakes, and green onions over rice if desired.
