1 1/2 lb chicken breast, cut into tender sizes pieces
sea salt and pepper
2 tbsp butter
2 tbsp olive oil
1 red bell pepper (about 3.5 oz), julienned
3 cloves garlic, minced
3/4 cup chicken stock
1/3 cup natural peanut butter, creamy
3 tbsp soy sauce or coconut aminos (get it here)
1/2 tsp crushed red pepper flakes
3 green onions, chopped
Season the chicken breasts with a little salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add butter and olive oil.
Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.
Reduce heat to medium-low and add the red peppers and garlic to the skillet.
Saute for an additional 5 minutes. (Be careful not to scorch the garlic)
In a mixing bowl, combine chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer.
Let simmer, stirring frequently for 5 minutes.
Sprinkle green onions over top before serving.