Title: THAI CHICKEN WITH RICE

Yield: 4 servings

2 Chicken breasts (Or 1 lb of shrimp)

2 tb Soy sauce

1 ts Oil

3/4 c Rice, long cooking

1 Garlic cloves, crushed (I've used up to 3 cloves)

2 c Stock, chicken

2 tb Peanut butter (I use very generous table spoons)

2 ds Pepper flakes, red (I use about a tea spoon for a medium heat)

1 c Snow peas

1/2 ts Ginger, ground (I've used fresh, but added it earlier)

1 Bell peppers, red

1 tb Peanuts (optional)

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.