Whisk together chicken broth and next 7 ingredients. Set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.
Note: Nutritional analysis does not include garnish.
Definitely a keeper! We like heat, so I wisked sriracha and crushed red pepper into the peanut sauce mixture. Also, used 1/2 tsp chili oil and 1/2 tsp sesame oil in place of 1 tsp sesame oil for cooking chicken. Other modifications: saute 1/2 chopped onion with chicken. Top with chopped green onion and toasted slivered almonds (in place of dry roasted peanuts). Even without my modifications, this recipe would be great!
This was delicious! It was so quick and easy, the only thing I did different was add frozen sugar snap peas instead of fresh. My husband, who doesn't usually like trying new and different things, loved it. I will be making this again and again.