Thai Peanut Chicken
|Uncooked white rice||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Soy sauce||3 Tablespoon|
|Creamy peanut butter||2 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Boneless, skinless chicken breast halves||4 , cut into thin strips|
|Chopped garlic||3 Tablespoon|
|Chopped ginger root||1 1⁄2 Tablespoon (fresh)|
|Chopped green onion||3⁄4 Cup (12 tbs)|
|Broccoli florets||2 1⁄2 Cup (40 tbs)|
|Unsalted dry roasted peanuts||1⁄3 Cup (5.33 tbs)|
1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.