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.