Spicy Thai-Style Chicken And Rice

• 5 boneless, skinless chicken breast halves
• 1/4 c. reduced sodium soy sauce
• 2 tsp. peanut or vegetable oil
• 1 c. Uncle Ben's rice (original)
• 1 large clove garlic, minced
• 1 (14 1/2 oz.) can chicken broth
• 1/4 c. water
• 2 Tbsp. creamy peanut butter
• 1/2 tsp. red pepper flakes or 1/4 tsp. cayenne pepper
• 1 1/2 c. pea pods, halved if large
• 1 Tbsp. fresh ginger root, finely shredded
• 1 small red bell pepper, cut into short, thin strips

1. Combine chicken and soy sauce in shallow bowl; set aside. Heat oil in a 10-inch skillet over medium heat.
2. Add rice and garlic; cook and stir 1 minute.
3. Stir in broth, water, peanut butter and pepper flakes.
4. Bring to a boil, stirring until peanut butter is melted.
5. Place chicken over rice mixture, adding soy sauce to skillet.
6. Reduce heat.
7. Cover and simmer 20 minutes. Stir in pea pods and ginger; sprinkle with pepper strips.
8. Remove from heat.
9. Let stand, covered, until all liquid is absorbed, about 5 minutes.
10. Sprinkle with peanuts, if desired.
11. Serves 5 to 6.

chicken, soy sauce, peanut, uncle bens rice, clove garlic, chicken broth, water, peanut butter, red pepper, pea pods, fresh ginger root, red bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278845 (may not work)