- 2 boneless, skinless chicken breasts (cut into 1/2 inch strips)
- 1 cup broccoli florets
- 1/2 cup cooked edamame
- 1/2 tsp minced garlic
- 1/4 cup diced red bell pepper
- 1 cup water
- 1 tsp chicken bouillon granules
- 2 tbsp chopped peanuts
- salt & pepper to taste
-1 1/2 tbsp safflower oil, divided
In a large size skillet, heat 1/2 of the safflower oil and add minced garlic and chicken. Cook for about 5 minutes or until no longer pink. Remove chicken from skillet and set aside. Add remaining oil, broccoli, edamame, and bell pepper for about 5 minutes or until tender. Add water, bouillon and peanuts. Return chicken to pan and cook until sauce has thickened, about 5 minutes.
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