Thai Peanut Chicken

3 TBS soy sauce
2 TBS creamy peanut butter (We reconstitute PB2)
2 tsp rice vinegar
1/4 tsp cayenne pepper (adjust to your "spicy" taste)
1 1/2 TBS olive oil
4 boneless skinless chicken breasts, cut into thin strips
3 TBS garlic, chopped
1 1/2 TBS chopped ginger
3/4 cup chopped green onions (or regular onions)
2 1/2 cups broccoli florets
Peanuts (optional)

In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper; set aside.

Heat oil in skillet over high heat. Add chicken, garlic, vinegar, and ginger and cook, stirring frequently, until chicken is golden on the outside, about 5 minutes.

Reduce heat to medium, and add onions, broccoli, and peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is crisp tender, and chicken is cooked through.

Serve over brown rice, couscous, or bulgur.