Categories: Poultry, Low-fat, Thai 
      Yield: 4 servings 
  
      2    Chicken breasts 
      2 tb Soy sauce 
      1 ts Oil 
    3/4 c  Rice, long cooking 
      1    Garlic cloves, crushed 
      2 c  Stock, chicken 
      2 tb Peanut butter 
      2 ds Pepper flakes, red 
      1 c  Snow peas 
    1/2 ts Ginger, ground 
      1    Bell peppers, red 
      1 tb Peanuts 
  
  Cut bell pepper into short thin strips.  Combine boneless chicken and 
  soy sauce in shallow bowl; set aside.  Heat oil in skillet over 
  medium heat. Add rice and garlic; cook and stir 1 minute. 
  Stir in stock, peanut butter, and pepper flakes. Bring to a boil, 
  stirring until peanut butter is melted.  Place chicken over rice 
  mixture, adding soy sauce to skillet; reduce heat.  Cover and simmer 
  until 5 minutes before end of cooking time on rice package. 
  Stir in snow peas and ginger; sprinkle with pepper strips.  Remove 
  from heat. Let stand, covered, until all liquid is absorbed, about 5 
  minutes. Sprinkle with peanuts.