Thai Peanut Chicken

Name: Thai Peanut Chicken
Total time: 45
Yield: 8
Ingredients: 4 cups water; 2 cups uncooked white rice; 3 tablespoons soy sauce; 2 tablespoons creamy peanut butter; 2 teaspoons white wine vinegar; 0.25 teaspoon cayenne pepper; 3 tablespoons olive oil; 4 skinless, boneless chicken breast halves - cut into thin strips; 3 tablespoons chopped garlic; 1.5 tablespoons chopped fresh ginger root; 2.5 cups broccoli florets; 0.75 cup chopped green onions; 0.33333334326744 cup unsalted dry-roasted peanuts

Recipe by Nimitz from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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4 cups water
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2 cups uncooked white rice
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3 tablespoons soy sauce
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2 tablespoons creamy peanut butter
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2 teaspoons white wine vinegar
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0.25 teaspoon cayenne pepper
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3 tablespoons olive oil

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4 skinless, boneless chicken breast halves - cut into thin strips
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3 tablespoons chopped garlic
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1.5 tablespoons chopped fresh ginger root
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2.5 cups broccoli florets
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0.75 cup chopped green onions
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0.33333334326744 cup unsalted dry-roasted peanuts

Instructions

Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
Serve chicken-broccoli mixture over cooked rice.