Thai Peanut Chicken

4 boneless skinless chicken breasts, cut into thin strips

3 tablespoons minced garlic

1 1/2 Tablespoons chopped ginger root

3/4 cup chopped green onions

3 Tablespoons soy sauce

2 Tablespoons creamy peanut butter

2 teaspoons white wine vinegar

1/4 teaspoon cayenne pepper

2 Tablespoons olive oil

2 1/2 cups broccoli florets

1/3 cup unsalted dry-roasted peanuts

FREEZER STEP: Cut chicken into thin strips, mince garlic and dice ginger. combine into freezer bag and freeze flat. Dice green onions and prepare broccoli, freeze flat in another bag.

TO PREPARE: In a small bowl combine soy sauce, peanut butter, white wine vinegar, and cayenne pepper. Set aside.

Heat oil in wok over high heat. Add chicken mixture and cook, stirring constantly, until chicken in golden on the outside, about 5 minutes.

Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through. Serve over rice.

TIPS: Many times I just have the chicken prepared ahead of time and do the rest on cooking day. Either way its a quick meal to prepare.