Peanut Chicken

• 1 lb. skinless, boneless chicken breasts
• 1 (14 1/2 oz.) can chicken broth
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1/2 c. peanut butter
• 2 cloves garlic, minced
• 1 medium onion, sliced into rings
• 2 Tbsp. white wine or water
• 1/8 to 1/4 tsp. ground red pepper
• 1 Tbsp. oil
• 1/4 tsp. ginger

1. Cut chicken into bite-sized pieces.
2. Set aside.
3. For sauce, stir together chicken broth, soy sauce, wine or water, cornstarch and red pepper.
4. Blend in peanut butter; set aside.
5. Preheat skillet; add oil.
6. Stir-fry garlic and ginger in hot oil for 15 seconds.
7. Add onion.
8. Stir-fry 2 to 3 minutes.
9. Remove vegetables. Add chicken.
10. Stir-fry until cooked.
11. Stir sauce.
12. Add to skillet.
13. Cook and stir until thick and bubbly.
14. Cook and stir 2 minutes.
15. Add vegetables and stir to coat.
16. Heat through.
17. Serve on top of rice or linguine.
18. Serves 6.

skinless, chicken broth, soy sauce, cornstarch, peanut butter, garlic, onion, white wine, ground red pepper, oil, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951101 (may not work)