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STIR FRY THAI CHICKEN 
1 fryer, skinned, boned, cut in bite sized pieces
3 c. fresh broccoli, cut in bite sized pieces
1 tbsp. peanut oil
1 clove garlic, minced

PEANUT SAUCE:

1/2 c. chunky peanut butter
1/2 c. water
1 tbsp. brown sugar
1/4 tsp. chili powder
2 tbsp. soy sauce

In small bowl, blend peanut butter, soy sauce and sugar. Set aside. In wok or skillet, heat peanut oil. Add garlic and chili powder. Fry 30 seconds. Add cut up chicken; stir fry until firm and white, about 5 minutes. Add broccoli. Stir fry until bright green; about 3 minutes. Stir in peanut sauce. Cook, stirring constantly another 3 minutes. Makes 4 servings. Serve over hot rice.
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