Ingredients:
7 tablespoons soy sauce
4 tablespoons creamy peanut butter
5 teaspoons white wine vinegar or 5 teaspoons rice vinegar
1/2 teaspoon cayenne pepper
3 tablespoons olive oil or 3 tablespoons peanut oil
4 boneless skinless chicken breast halves, cut into thin strips
3 tablespoons minced garlic
1 1/2 tablespoons chopped fresh gingerroot
3/4 cup chopped green onions
4 cups broccoli florets
1 green peppers, chopped
1 red peppers, chopped
1/3 cup dry-roasted unsalted peanuts
curry powder (optional)
Directions:
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
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.
Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
Serve over rice or rice noodles.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.