4 boneless skinless chicken breasts
3 quarts water (12 cups)
1 medium onion, sliced
1 1/2 cups sliced celery
1 cup canned yellow peppers, chopped, with juice
1 1/2 cups peanut butter (smooth)
3/4 cup all-purpose flour mixed thoroughly with 2 cups of the cooled chicken broth
1 cup snow pea pods, steamed
1 bunch green onions
1/2 cup chopped salted peanuts
salt and pepper, to taste
cooked white rice or wide egg noodles

In a large pan, boil chicken breasts, celery and onion slices in water uncovered until cooked and tender, about 40 minutes.

Pour off 2 cups of the broth to cool. Remove the chicken breasts and cut into bite-size pieces. Return to the pan.

Mix in the peanut butter and stir until dissolved. Mix the flour with the cooled broth and stir in to the chicken mix. Bring to a boil and stir until peanut gravy is thickened.

Add in the yellow pepper pieces and juice, stir. Add salt and pepper, to taste. Wash the green onions and chop the greenish white stems and green tops to make about one cup. Save the white stems for another use.

Put the cooked snow peas, the chopped green onions and the chopped peanuts into three separate condiment bowls on the table. Spoon the chicken/gravy mix onto white rice or noodles and let each choose their own toppings.

Serves 6 to 8.

Submitted by: Kathy Coons