From: Modified from Rocco DiSpirito
Cooking Time: 20 min
1.) Heat a large cast-iron skillet over high heat.
2.) When the pan is hot, spray it with cooking spray. Add chicken and sprinkle with a pinch of salt and pepper. Cook until the chicken is gold-en-brown and almost done, about 3 minutes. Put the chicken on a plate and set aside.
3.) Spray the pan again with cooking oil and add bell pepper and frozen/fresh vegetables. Cook, stirring frequently, until the vegetables are thawed and cooked through, 7 to 8 minutes. (Put a lid on the pan to increase the cooking time.)
4.) Meanwhile, in a separate bowl, make the sauce. Stir together teriyaki sauce, peanut butter and orange juice. Mix with a fork until smooth and creamy.
5.) Add the sauce and cooked chicken back to the skillet. Bring to a simmer, adding a little wa-ter if necessary to thin the sauce. Stir in the basil and peanuts. Taste and season with more salt and pepper if desired.
Serve with rice, quinoa, barley or noodles. Add any vegetables you have, fresh or frozen!
297 calories, 10.9 g fat, 31 g protein, 17 g carbohydrate, 71 mg cholesterol, 3 g fiber, 915 mg sodium