Thai Chicken With Spicy Peanut Sauce

• 2 1/2 cups 5-minute instant rice
• 4 boneless skinless chicken breast halves
• 2 teaspoons vegetable oil
• 1 tablespoon instant minced garlic
• 1 tablespoon bottled chopped ginger
• 3/4 cup chopped green onion
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/3 cup unsalted peanuts, chopped
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• Spicy Peanut Sauce
• 1 1/2 tablespoons creamy peanut butter
• 2 tablespoons vegetable oil
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons sugar
• 2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
• 1/2 teaspoon dark sesame oil
• 1/8 teaspoon ground cayenne pepper, to taste

1. Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
2. Set aside.
3. Bring 2 1/2 cups water to a boil in a 2-qt.
4. saucepan.
5. When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
6. Cut the chicken into short strips about 1/2 inch wide.
7. Heat the oil in a large nonstick skillet over high heat.
8. Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
9. Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
10. Stir well, then add the peanut sauce and stir well again.
11. Cook until heated through, 2 minutes.
12. Serve over a bed of the rice.

chicken, vegetable oil, garlic, ginger, green onion, bamboo shoots, unsalted peanuts, soy sauce, sherry, sugar, peanut sauce, peanut butter, vegetable oil, soy sauce, sugar, rice vinegar, dark sesame oil, ground cayenne pepper

Taken from www.food.com/recipe/thai-chicken-with-spicy-peanut-sauce-101824 (may not work)