Chunky Peanut Chicken - cooking recipe

Ingredients

8 tsp. Worcestershire sauce
4 Tbsp. vegetable oil
4 skinless and boneless chicken breast halves, cut into 1-inch pieces
1 c. homemade chicken stock or canned chicken broth
2 Tbsp. minced fresh tarragon or 2 tsp. dried tarragon, crumbled
3 medium cloves garlic, minced
1 tsp. ground cumin
1/4 c. chunky peanut butter
2 Tbsp. tomato paste
1/4 tsp. cayenne or to taste
1/2 c. chopped scallions (green parts only)
1/3 c. dry roasted peanuts (optional)
salt
freshly ground pepper

Preparation

In a large bowl, combine 4 teaspoons of the Worcestershire sauce and 1 tablespoon of the oil.
Add chicken; toss to coat.
In a 1-cup measure, combine the chicken stock with the tarragon.
Let chicken and broth stand 30 minutes at room temperature.