Amazing Thai Peanut Chicken

This is a recipe that my boyfriend and I got from food.com and it so delicious! We tried it both with rice and rice noodles and we found that we both liked it better with rice. The sauce is very watery and the rice soaks up the extra juices better than the rice noodles. Also we used the white wine vinegar instead of rice vinegar, olive oil instead of peanut oil, and we used the optional curry powder. However, as always, I recommend that you adjust the recipe as needed to suit your needs! Enjoy.

7 tablespoons soy sauce

4 tablespoons creamy peanut butter

5 teaspoons white wine vinegar or 5 teaspoons rice vinegar

1/2 teaspoon cayenne pepper

3 tablespoons olive oil or 3 tablespoons 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 onion

4 cups broccoli florets

1 green pepper , chopped

1 red pepper , chopped

1/3 cup dry-roasted unsalted peanuts

curry powder (optional)

Directions:

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.