Coat a nonstick apn with cooking spray; saute chicken over medium-high heat until cooked through. Remove from pan.
Add oil and saute garlic and ginger until garlic is folden. Add vegetable; cook until tender.
Return chicken to pan; stir-fry 3 min.
For the sauce, whisk hot water into peanut butter to blend. Add soy sauce, vinegar and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 1/4 rice.
Originally Submitted
9/5/2006
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