Quick SunButter Chicken Broccoli Stir-Fry

Ingredients

4 teaspoons Canola Oil, divided

1 pound boneless skinless chicken breasts or thighs, cut into 1/2-inch pieces

2 cups (1 1/2-inch) broccoli florets

1 medium red or green bell pepper, cut into 1/4-inch wide strips

4 ounces fresh snow peas, trimmed (1 heaping cup)

1/2 cup green onion, cut in 1-inch lengths

2 cloves garlic, minced

1 (8 oz.) can sliced water chestnuts, drained

3/4 cup water

1/2 cup SunButter

1/2 cup bottled stir-fry sauce

Hot cooked white rice

Directions

HEAT 2 teaspoons oil in large skillet or wok over medium-high heat. Stir-fry chicken in oil until lightly browned and no longer pink in center. Remove from skillet. HEAT remaining 2 teaspoons oil in skillet. Stir-fry broccoli and red pepper in oil 3 minutes. Add snow peas, green onion and garlic; stir-fry 1 to 2 minutes. Add water chestnuts; stir-fry 1 minute or until hot. WHISK together water, SunButter and stir-fry sauce in small bowl until smooth. Add sauce mixture and chicken to skillet; heat through. Serve over cooked rice.