Peanut Chicken With Jasmine Rice

• peanut oil (or use chili oil)1 tablespoon
• boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)↗1 lb
• red bell pepper (seeded and chopped, do not use green bell pepper)1
• chopped dry roasted peanuts1⁄3 cup
• green onions, chopped (more for garnish)↗2
• chopped fresh cilantro (optional or to taste)2 -3 tablespoons
• cooked jasmine rice (use any amout desired)↗
• PEANUT SAUCE
• chicken broth↗1 1⁄2 cups
• soy sauce (can use a bit more)↗2 teaspoons
• sugar↗3 teaspoons
• minced fresh garlic (or to taste)1 tablespoon
• cayenne pepper (or to taste)↗1⁄8 - 1⁄4 teaspoon
• minced fresh ginger (can use more)2 teaspoons
• cornstarch↗1 tablespoon
• tablespoons smooth peanut butter↗3 -4
• salt (to taste)↗

Step-by-step instructions

1. 1

   Heat peanut oil in a wok over medium heat.

2. 2

   Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.

3. 3

   Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).

4. 4

   For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.

5. 5

   Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.

6. 6

   Add/mix in peanuts.

7. 7

   Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).