Thai Peanut Sriracha Chicken

• 1 1/2 lb sliced boneless, skinless chicken breast
• 2 tbsp vegetable oil
• 1 cup creamy peanut butter
• 1 1/2 tbsp finely minced fresh ginger
• 3 clove fresh garlic, minced
• 1/2 cup soy sauce
• 1/2 cup teriyaki sauce
• 2 tbsp rice wine vinegar
• 2 1/2 tbsp Sriracha sauce
• 1/4 cup hot water
• 15 oz baby corn, drained
• 8 oz can water chesnuts, drained
• 1/4 cup peanuts to top each serving

1. In a large, deep skillet over medium heat add oil.
2. Once oil is hot add your sliced chicken.
3. Cook until no longer pink.
4. This takes several minutes.
5. Once chicken is cooked, add corn and chestnuts.
6. Stir and cook 3 minutes.
7. In a large bowl whisk all sauce ingredients together.
8. This can be done while you wait the three minutes.
9. Add to chicken and cook on medium low heat for 5 minutes.
10. Stirring occasionally .
11. Sauce thickens up during this cook.
12. Serve over pretty cooked white or brown rice.
13. Sprinkle peanuts over and serve.

chicken breast, vegetable oil, peanut butter, fresh ginger, garlic, soy sauce, teriyaki sauce, rice wine vinegar, sriracha sauce, hot water, baby corn, water chesnuts, peanuts

Taken from cookpad.com/us/recipes/471998-thai-peanut-sriracha-chicken (may not work)