Thai Chicken with Rice
rec.food.cooking/Kealalaina (1997)

2 single chicken breasts
2 tablespoon soy sauce
1 teaspoon oil
3/4 cup rice, long cooking
1 single garlic cloves, crushed
2 cup stock, chicken
2 tablespoon peanut butter
2 dash red pepper flakes
1 cup snow peas
1/2 teaspoon ground ginger
1 single red bell peppers
1 tablespoon peanuts

Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet; reduce heat. Cover and simmer until 5 minutes before end of cooking time on rice package. Stir in snow peas and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts.