Thai Peanut Chicken

4 skinless, boneless chicken breast halves, cut into strips 

2 cups uncooked white rice 

4 cups water

1 tablespoons chopped garlic

1-1/2 tablespoons chopped fresh ginger 

3/4 cup chopped green onions 

2 1/2 cups broccoli

1/3 cup unsalted dry-roasted peanuts

5 tablespoons soy sauce (serve to taste)

2 tablespoons Old Home Crunchy Peanut Butter – Added texture

3 teaspoons white win vinegar 

1/4 teaspoon cayenne pepper 

3 tablespoons olive oil

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, Old Home Crunchy Peanut Butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add 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, peanuts, and the Old Home Peanut Butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.