Chunky Peanut Chicken

• 8 tsp. Worcestershire sauce
• 4 Tbsp. vegetable oil
• 4 skinless and boneless chicken breast halves, cut into 1-inch pieces
• 1 c. homemade chicken stock or canned chicken broth
• 2 Tbsp. minced fresh tarragon or 2 tsp. dried tarragon, crumbled
• 3 medium cloves garlic, minced
• 1 tsp. ground cumin
• 1/4 c. chunky peanut butter
• 2 Tbsp. tomato paste
• 1/4 tsp. cayenne or to taste
• 1/2 c. chopped scallions (green parts only)
• 1/3 c. dry roasted peanuts (optional)
• salt
• freshly ground pepper

1. In a large bowl, combine 4 teaspoons of the Worcestershire sauce and 1 tablespoon of the oil.
2. Add chicken; toss to coat.
3. In a 1-cup measure, combine the chicken stock with the tarragon.
4. Let chicken and broth stand 30 minutes at room temperature.

worcestershire sauce, vegetable oil, chicken breast halves, chicken, tarragon, garlic, ground cumin, chunky peanut butter, tomato paste, cayenne, scallions, peanuts, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432548 (may not work)