Asian Chicken with Peanuts

• 2 tablespoons cornstarch
• 1 3/4 cups Chicken Stock
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sesame oil (optional)
• 2 tablespoons vegetable oil (I use olive oil)
  
• 1 pound skinless, boneless chicken breast, cut into strips
• 2 cups broccoli florets
• 2 small red peppers, cut into 2-inch-long strips
• 3 cloves garlic, minced
• 1/2 cup salted peanuts
• 4 cups Hot cooked regular long-grain white rice

Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.

Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. 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. Serve over the rice.

This is the best stir fry I have ever made, and some of the best I've tasted, period. But then, I have a strong like of all things nutty. Regardless, this was quick and easy and great as leftovers.