Spicy Peanut Chicken with Rice

I was supposed to have made this dish on Thursday, but a moldy bell pepper and a preschool ice cream social got in my way.  My plan was to take the kids with me to the store this afternoon to get another pepper, but I just didn't want to in the downpour.  It wasn't worth it for one ingredient.  I was ready to figure out another dinner option when Ben suggested making the dish without the bell pepper.  Although I prefer it with the pepper, it was still delicious.  I got the skillet really hot tonight and was worried that the garlic, ginger and chicken were going to burn.  Thankfully, they didn't, and the dish was better than ever! 

SPICY PEANUT CHICKEN

½ cup chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons white vinegar
½ teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless, skinless chicken, cut into ¾-inch pieces
1 clove garlic, finely chopped or crushed
2 teaspoons grated gingerroot
1 medium red bell pepper, cut into ¾-inch pieces
1/3 cup unsalted cocktail peanuts

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper.
2. Heat 12-inch skillet (or if you’re advanced, a wok) over high heat. Add oil, and stir-fry chicken, garlic, and gingerroot until chicken is done (about 3 minutes).
3. Add bell pepper to chicken and stir-fry for about 1 minute.
4. Add cornstarch mixture to chicken. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts.
5. Serve over garlic rice. (see recipe below)

GARLIC RICE

Heat a little vegetable oil to your rice pan. Add a clove of minced garlic to the oil once it is heated. Add the rice to the pan and let it get a little opaque. Add chicken stock instead of water and bring to a boil. (Use the ratio of 1 part rice to 2 parts liquid.) Cover and simmer on low for 20-25 minutes.