Spicy Pacific Rim Chicken

• 4 boneless chicken breasts
• 6 to 8 Tbsp. olive oil
• garlic powder
• pepper
• 1 small to medium green pepper, sliced (don't cut pieces too small)
• 1 clove of garlic, minced
• 1/2 large onion, chopped
• 1/2 c. sliced green onion
• 1 shredded carrot
• 1 Tbsp. chopped cilantro (optional)
• 1/2 c. peanuts
• 2 Tbsp. peanuts, coarsely chopped
• 1/2 c. chicken broth soup
• 2 Tbsp. Kikkoman sauce (by taste)
• 3 tsp. Kung-Pau sauce
• 1 Tbsp. peanut butter, mixed with enough chicken broth to make a paste (1 to 2 Tbsp.)
• 1/8 tsp. ginger or more to taste
• sprinkle of cayenne red pepper to taste
• steamed white rice or cooked fettucini noodles (use package directions)

1. Add 3 to 4 tablespoons oil to frying pan.
2. Stir-fry garlic, onion, carrot and cilantro until just cooked.
3. Remove from pan. Cut chicken into bite size pieces, season with garlic powder and pepper (do not salt).
4. Add remaining oil to skillet, cook chicken pieces until slightly brown on both sides.
5. Remove chicken from pan.

chicken breasts, olive oil, garlic, pepper, green pepper, clove of garlic, onion, green onion, carrot, cilantro, peanuts, peanuts, chicken broth soup, kikkoman sauce, sauce, peanut butter, ginger, cayenne red pepper, steamed white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768817 (may not work)