1 pound meat from a rotisserie chicken boneless skinless sliced into strips
0.5 cup creamy peanut butter peter pan®
2 teaspoons ginger minced
0.5 cup hoisin sauce
0.5 cup scallions chopped
2 tablespoons sesame oil
Equipment
frying pan
Directions
Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes.
