1 lb. chicken breasts, cut bite-size
1/4 c. shoyu
1 clove garlic, minced
1/4-1/2 tsp. red pepper flakes
1/4 c. peanut butter
3 tbsp. oil
1 tbsp. brown sugar
1 sm. onion, sliced
1/2 sweet red pepper, cut in strips
1/2 green pepper, cut in strips
1/4 head cabbage, shredded

Combine 3 tablespoons shoyu, garlic and red pepper in shallow pan. Marinate the chicken 15 minutes. Combine peanut butter, 1 tablespoon oil, brown sugar and remaining shoyu to make sauce. Stir fry chicken in 2 tablespoons oil about 4 minutes until no longer pink. Add onion and peppers. Stir fry until tender and crisp. Stir in cabbage and peanut sauce. Cover and reduce heat and simmer about 2 minutes or until cabbage is tender.