Ginger Peanut Butter Chicken Sir Fry

I read ginger is good for a cold, so I made Ginger Peanut Butter Chicken.

Ingredients:

• 6 tablespoons peanut butter
• 1/2 cup hot chicken broth
• 1 teaspoon Siracha sauce
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons brown sugar
• 1.5 teaspoons powdered ginger (divided)
• [optional - 1/2 tablespoon corn starch to thicken]
  
  
• 1 to 2 tablespoon olive or canola oil (for cooking)
• 2 tablespoons fresh ginger (2 teaspoons powdered)
• 1 red bell pepper, diced
• 1 medium onion, diced (or other veggies of your choice)
• 1 large handful baby spinach, chopped
• 1 teaspoon garlic 
• 1 lb chicken breasts, diced
• salt and pepper
• sesame seeds (optional)

Instructions:

1. Make rice or pasta or couscous to go with this. (Use leftover chicken broth as part of liquids)
2. Make the peanut butter sauce in a small bowl - combine the peanut butter, soy sauce, vinegar, and hot broth, Sirachi sauce, 1 teaspoon ginger, and brown sugar. 
3. Stir together until you form a smooth thin sauce.
4. Add the  oil to a 12" heavy fry pan, heat to medium.
5. Saute veggies for 3 or 4 minutes, adding the garlic, spinach, and 1/2 teaspoon ginger for last minute.
6. Move veggies to a plate, then stir fry chicken (sprinkle to taste with salt and pepper) for 3 to 4 minutes to brown.
7. Add back in veggies, and add in sauce, stirring to coat all chicken and veggies.
8. Reduce heat to a medium low and cook for an additional 5 minutes stirring frequently.
9. Remove the pan from heat and serve over rice or pasta.
10. Garnish with sesame seeds if you wish.

Carole's Notes:

We liked this over rice - but it would be good over pasta as well.
The recipe is lightly adapted from http://www.food.com/recipe/peanut-or-peanut-butter-ginger-chicken-437858