Thai Peanut Chicken

• 2 cups uncooked white rice
• 4 cups water
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons white wine vinegar
• 1/4 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons chopped garlic
• 1 1/2 tablespoons chopped fresh ginger root
• 3/4 cup chopped green onions
• 2 1/2 cups broccoli florets
• 1/3 cup unsalted dry-roasted peanuts

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

white rice, water, soy sauce, peanut butter, white wine vinegar, cayenne pepper, olive oil, skinless, garlic, fresh ginger root, green onions, broccoli florets, peanuts

Taken from www.allrecipes.com/recipe/50658/thai-peanut-chicken/ (may not work)