1 lb. skinned, boneless chicken breast or equivalent shrimp, uncooked
1 (14 oz.) can chicken broth
2 tbsp. soy sauce
2 tbsp. dry white wine or water
1 tbsp. cornstarch
1/8 to 1/4 tsp. ground red pepper
1/2 c. smooth peanut butter
1 tbsp. cooking oil
2 cloves garlic, minced (or equivalent garlic powder)
1 tsp. ginger
1 med. onion, thinly sliced and separated into rings
8 oz. linguine, cooked and drained
2 green onions, sliced (for garnish)

Cut chicken into bite size pieces (if using shrimp, do not cut up); set aside.

For Sauce: In a medium mixing bowl, stir together chicken broth, soy sauce, wine or water, cornstarch, and red pepper. Blend in peanut butter (may need to use whisk). Set aside. Preheat in large skillet over high heat. Add oil. (You may need to add more oil while cooking.) Stir-fry garlic and ginger in oil for a few seconds - careful, as this will easily burn. Add onion; stir-fry 2 to 3 minutes or until onion is crisp-tender. Remove onion from skillet and add chicken (which has been cut into bite size pieces). Stir-fry until done, about 2 to 3 minutes, stirring constantly to cook. After cooking all chicken, stir sauce and add to center of skillet. Stir sauce to make thick and bubbly. Cook about 2 minutes more. Return onion and heat through. To serve, place on top of linguine (or rice, if you'd like) and garnish with green onion slices. Serve about 6.