Thai Peanut Chicken

Ingredients:

1 cup uncooked white rice

1/2 cup low-sodium chicken broth

3 tablespoons low-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons white wine vinegar

1/4 teaspoon cayenne pepper (optional)

3 tablespoons olive oil

1.5 tablespoons chopped fresh ginger

3 tablespoons chopped garlic 

4 green onions, chopped

1.5 lbs. boneless, skinless chicken breasts, cut into thin strips

2.5 cups broccoli florets

1/3 cup unsalted dry-roasted peanuts

Directions:

Cook rice according to package directions.  

        

In a small bowl, stir together the broth, soy sauce, peanut butter,

vinegar, and cayenne pepper until smooth. Set aside.

        

Heat oil in a skillet or wok over medium-high heat. Stir-fry garlic,

ginger, and green onions until fragrant, about 1 minute.  Add chicken and cook until no longer pink, about 3 minutes.

        

Reduce heat to medium, and broccoli, peanuts, and the peanut butter mixture to skillet. Cook, stirring frequently, for 5 minutes, or until broccoli is tender.  Add chicken and cook until heated through, about 2 minutes more.  Serve over rice.

*allrecipes.com