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7 Tablespoons Soy Sauce
4 Tablespoons creamy Peanut Butter
5 teaspoons White Wine Vinegar or Rice Vinegar
1/2 teaspoon Cayenne Pepper
3 Tablespoons Olive Oil or Peanut Oil
4 boneless skinless Chicken Breast halves, cut into thin strips
3 Tablespoons minced Garlic
1 1/2 Tablespoons chopped fresh Gingerroot
3/4 cup chopped Green Onions
4 cups Broccoli Florets
1 Green Pepper, chopped
1 Red Pepper, chopped
1/3 cup dry-roasted unsalted Peanuts
Curry Powder (optional)
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In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside. 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. Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice or rice noodles.
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