Spicy Honey Mustard Chicken Stir Fry

2 tsp cornstarch
1/2 c chicken broth
2 tbsp peanut butter
4 tsp lime juice
1 tbsp dijon mustard
1 tbsp honey
2 tsp soy sauce
2 tsp seasme oil
1/4 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 lb bonesless, skinless chicken breasts, cut into thin strips
2 tsp canola oil
2 small zucchini, sliced
1 medium red pepper, cut into strips
hot cooked rice

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth.
In a large skillet, stir fry chicken in 1 tsp of oil for 5-7 minutes, untill juices run clear.
Remove chicken and keep warm.
Stri fry vegetables in remaining until tender crisp. Return chicken to the pan.
Stir the sauce and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes untik thickened.
Serve over rice.