Asian Chicken with Peanuts

Ingredients

• 2 cups broccoli flowerets 
• 1.8 cups chicken stock see swanson®
• 2 tablespoons cornstarch 
• 2 cloves garlic minced
• 0.5 teaspoon ground ginger 
• 2 small pasilla peppers red cut into 2-inch-long strips ( 2 cups)
• 4 servings regular rice long-grain white hot cooked
• 0.5 cup peanuts salted
• 1 pound chicken breast boneless skinless cut into strips
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
2. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat.
3. Add the chicken and stir-fry until it's well browned, stirring often.
4. Remove the chicken from the skillet. Reduce the heat to medium.
5. Heat the remaining vegetable oil in the skillet.
6. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling.
7. Serve over the rice.