Szechwan Chicken

This recipe is really easy and is great served with rice or couscous. I found it in a cookbook "The Bountiful Arbor" from the Junior League of Ann Arbor and as always, I modified it a bit. I never would have thought of combining salsa a peanut butter, but it's really good! Make sure you use natural peanut butter and not the stuff that's full of sugar and partially-hydrogenated oils. 

1 lb. boneless, skinless chicken breasts cut into 1-inch pieces

4 Tbs. soy sauce

2 cloves garlic, crushed

2 tsp. minced ginger

1 Tbs. olive oil

1 red pepper cut into long, skinny strips

1/2 cut salsa (I use Pace Picante Sauce, medium, however go with a level of spiciness your kids like)

1 Tbs. natural peanut butter

1/2 cup chopped, unsalted peanuts 

1. Combine the chicken, soy sauce, garlic and ginger. Marinate for 10 minutes.
2. Heat oil in skillet. Cook mixture until chicken is no longer pink.
3. Add red pepper, salsa, peanut butter and cook about 5 minutes.
4. Serve over rice or couscous and top with peanuts.
5. Serves 4. My son tends to wipe off a lot of the sauce on the edge of his plate, so he only gets a little. But my daughter likes it. They both usually have seconds.