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For the stir fry, heat a skillet with a little oil over medium-high heat. Add the chicken and 3 tsp. garlic and cook until the chicken is no longer pink. Remove from the skillet.
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Add a little more oil into the skillet and add all the vegetables. Cook about five minutes, or until everything is tender-crisp.
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Add the chicken back into the pan with the vegetables.
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For the sauce, in a separate pan, combine the peanut butter, soy sauce, honey, ginger, 1 tsp. garlic, and red pepper. Heat and stir over medium-low heat until combined and heated through.
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Pour over the chicken and vegetable mixture just before serving and stir until everything is covered with sauce.
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Serve over Japanese or Jasmine rice.