Thai Peanut Chicken Stir-Fry
Cut chicken into 1 inch pieces, set aside. Cut vegetables. Mix chicken broth, soy sauce, water, corn starch and pepper in a small bowl; set aside.
Heat oil in a wok or large skillet. Add ginger and garlic, cook and stir 15 seconds. Add carrots, cook and stir for 2 minutes. Add peas and green onions; cook and stir 2 to 3 mintues more or until vegetables are crisp-tender. Remove from pan.
Add chicken to pan; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to the edge of the pan. Stir sauce and then add to center of pan. Cook and stir until thickened and bubbly. Return veggies to pan. Stir in peanuts. Cook and stir for 1 to 2 more mintues, or until heated through. Serve with rice.