Thai Peanut Chicken

I made this last night and everyone loved it. I doubled the sauce (not the cayenne) as suggested by others but only used 2 large chicken breasts, and less oil. I didn't use as much rice either. I wish I had fresh ginger, but instead I had some ground ginger. It was quick and easy, and doesn't heat up the kitchen too much.
Thai Peanut Chicken

INGREDIENTS

• 2 cups uncooked white rice
• 4 cups water
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons white wine vinegar
• 1/4 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons chopped garlic
• 1 1/2 tablespoons chopped fresh ginger root
• 3/4 cup chopped green onions
• 2 1/2 cups broccoli florets
• 1/3 cup unsalted dry-roasted peanuts

DIRECTIONS

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.