Peanut Chicken With Jasmine Rice - cooking recipe

Ingredients

1 tablespoon peanut oil (or use chili oil)
1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)
1 red bell pepper (seeded and chopped, do not use green bell pepper)
1/3 cup chopped dry roasted peanuts
2 green onions, chopped (more for garnish)
2 -3 tablespoons chopped fresh cilantro (optional or to taste)
cooked jasmine rice (use any amout desired)
PEANUT SAUCE
1 1/2 cups chicken broth
2 teaspoons soy sauce (can use a bit more)
3 teaspoons sugar
1 tablespoon minced fresh garlic (or to taste)
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons minced fresh ginger (can use more)
1 tablespoon cornstarch
3 -4 tablespoons smooth peanut butter
salt (to taste)

Preparation

Heat peanut oil in a wok over medium heat.
Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
Add/mix in peanuts.
Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).