Chicken with Peanut Butter Sauce

Today's Guest blogger is Stephen Wong from Rice Palette. In his own words,
 "I only started recently cooking, and all the recipes in my blog are ones I learned from family and friends.  I'm in my mid-20's from Ottawa, Canada, and I'm still learning my ways around the kitchen.


Well, by the look and read of his blog, he is doing very well!


Here is his recipe for Chicken with peanut butter sauce:

350 g of chicken, cut into small bite-sized pieces (white, dark, choice is yours)2-3 garlic cloves, minced1 small carrot, cut into small cube-like pieces1 green pepper, cut into small cube-like pieces1 small onion, cut into small pieces1/2 cup of chicken broth (or water)2 teaspoons of chicken broth powder1-2 teaspoons of sesame oil3 teaspoons of cooking (rice) wine1 teaspoon of corn starch4 teaspoons of vinegar3 tablespoons of peanut butter1 teaspoon of hoisin sauce (optional)chili sauce to taste3-4 teaspoons of sugar (or to taste)pinch of salt to taste1-2 tablespoons of cooking oilcashews or peanuts for garnishMarinade the chicken with a pinch of salt, 1 teaspoon of chicken broth powder, 1 tablespoon of the cooking (rice) wine, and the corn starch.In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the chicken and saute.When the chicken is cooked, add the carrots, and saute for a minute.Add the rest of the cooking (rice) wine (2 teaspoons), add the onions, and then stir-fry for another couple of minutes. Then add the green peppers and chicken broth (or water).Add in the following: hoisin sauce (optional), pinch of salt, 1 teaspoon of chicken broth powder, chili sauce, and sugar. Stir-fry for a few seconds, and then add the vinegar and the peanut butter. Stir-fry. Perform a taste-test (You should definitely be able to taste the peanut butter!).Finish off by adding the sesame oil. Garnish with cashews or peanuts.