Chicken and Broccoli Stir-fry

Sundays seem to have become stir-fry nights by default. I work from 3-7 pm on Sunday evenings, so I need something quick when I finally get home. This is actually adapted from a Broccoli Beef recipe, but I had an extra chicken breast and two chicken thighs floating around my freezer so I used them instead. This is what Rachel Ray would call MYOTO or Make Your Own Take-Out. It's not quite as good as the chicken and broccoli that I get from our local Chinese place, but it probably is quite a bit healthier.

Chicken and Broccoli Stir-Fry
source: Sisters' Cafe

¼ c. low sodium soy sauce
1 T. chunky peanut butter (I used natural creamy peanut butter.)
½ c. water
1 T. cornstarch
2 tsp vinegar
¼ tsp pepper
1/8 tsp powdered ginger
½ tsp garlic powder
½ tsp onion powder
2 T. oil
½ lb (or more) diced or cubed beef, chicken, or pork (I probably used 3/4-1 lb of meat.)
2 c. broccoli cut into small pieces
steamed rice

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli, and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.