Spicy Peanut Chicken

One of my very favorite, simple dinners to make. You can adjust the spiciness by adding more or less cayenne pepper.
1/4 cup chicken broth
1 TB cornstarch
1 TB sugar
2 TB soy sauce
1 TB white vinegar
1/4 TB cayenne pepper
1 TB vegetable oil
1 lb chicken; boneless, skinless cut into 3/4" pieces (breast or thighs)
1 garlic clove; finely chopped
1 tsp finely grated ginger root
1 medium red bell pepper, cut into 3/4" pieces
1/3 cup dry roasted peanuts
2 TB green onions, sliced
2 cups cooked rice

Mix broth, cornstarch, sugar, soy, vinegar and cayenne pepper. Set aside.

Heat wok (or 12" skillet) over high heat. Add oil, rotate wok to coat sides.

Add chicken, garlic and ginger root; stir fry for about 3 minutes or until chicken is no longer pink.  Add bell pepper and stir fry for 1 minute.

Add broth mixture. Cook and stir until sauce is thickened. Stir in peanuts. Sprinkle with onions and serve over rice.