In a small bowl, whisk together 3/4 cup water and the peanut butter. In a large skillet, heat 1/4 cup extra virgin olive oil over medium-high heat. Add the chicken, patted dry, and cook until no longer pink, 3-4 mins. Transfer to a plate. In the same skillet, cook the carrots and 1/2 cup green onions over medium heat for 30 seconds. Stir in the peanut butter mixture.
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