Spicy Thai Peanut Chicken over Rice

Ingrédients

• 2 tasses, cuits brown rice
• 1 tbsp ground ginger
• 1 tbsp olive oil
• 1 medium red bell pepper
• 2 tbsps natural creamy peanut butter
• 4 cuillères à café minced garlic
• 1/4 tsp cayenne pepper
• 2 1/2 cups broccoli florets
• 3 tbsps soy sauce
• 1 lb boneless skinless chicken breast
• 1/2 tbsp white wine vinegar
• 1/4 cup dry & roasted salted peanuts
• 3/4 cup green onions, chopped

Directives

1. Cook rice until tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add cut chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, red pepper strips, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve with rice.
4. Note: if you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.