Peanut Chicken

1 Tbsp.olive or veg oil
3 cloves garlic, chopped
1 1/2 lbs. boneless, skinless chicken, cut into thick strips
salt & pepper
1 medium onion, very thinly sliced
2 tsp.ground ginger
2 C. chicken broth
2 Tbsp. peanut butter, smooth or chunky
2 Tbsp. soy sauce
1 tsp. balsamic or red-wine vinegar
1 tsp. sesame oil
2 scallions, chopped
2 C. frozen spinach (not thawed)
3-4 C.cooked white rice


In a large, deep skillet, heat half the oil over low heat. Add half the garlic & saute1 min.,stirring frequently. Add chicken, sprinkle w/salt & pepper & cook for 4 min., turning once. Remove & set aside. Add the remaining oil & garlic, the onion & the ginger,cook over low heat for 2 minutes. Add chicken broth and chicken strips & simmer for 5 minutes. Mix peanut butter, soy sauce, vinegar, sesame oil & scallions to create a paste. Add about 3 Tbsp. hot broth from skillet & stir until smooth. Add to pan & let simmer for another 10 minutes. Add the spinach, stirring to coat & then simmer for 5 minutes. Serve over rice.

from the kitchen of Kelli