Easy Chicken Stir-fry

1 1/2 pounds of cubed chicken
3 t olive oil
5 cups of choice veggies (here you see bean sprouts, onions, red and green bell peppers, zucchini, and green onions)
2 T soy sauce (Plus enough to serve with the completed dish, if you like)
2 T crunchy peanut butter
1 t garlic powder
1 cup of cold water with 1 1/2 T corn starch blended in

In a large pan cook chicken in olive oil until no longer pink.

Add veggies and cover (with lid or foil) stirring occasionally until veggies are tender.

Mix soy sauce, crunchy peanut butter, and garlic powder and blend into the 'stir-fry'.

When blended well, add the cold water and cornstarch mix and stir. Remove from heat.

Serve over brown rice with soy sauce.
(This meal cost between $5 and $6 to serve 8. All veggies were bought on clearance, super cheap! Tip: Use any variety of veggies.)