2 Chicken breasts
2 tb Soy sauce
1 ts Oil
3/4 c Rice, long cooking
1 Garlic cloves, crushed
2 c Stock, chicken
2 tb Peanut butter
2 ds Pepper flakes, red
1 c Snow peas
1/2 ts Ginger, ground
1 Bell peppers, red
1 tb Peanuts
Cut bell pepper into short thin strips. Combine boneless chicken and
soy sauce in shallow bowl; set aside. Heat oil in skillet over
medium heat. Add rice and garlic; cook and stir 1 minute. Stir in
stock, peanut butter, and pepper flakes. Bring to a boil, stirring
until peanut butter is melted. Place chicken over rice mixture,
adding soy sauce to skillet; reduce heat. Cover and simmer until 5
minutes before end of cooking time on rice package. Stir in snow peas
and ginger; sprinkle with pepper strips. Remove from heat. Let stand,
covered, until all liquid is absorbed, about 5 minutes. Sprinkle with
peanuts.
