african chicken peanut stew (ben's favorite)

saute:

1 Tbs olive oil
3 cloves garlic, minced
1 1/2 lbs chicken breast, boneless, cut into bite-sized pieces
til chicken is just done (juices are clear)

add:

1 medium onion, sliced thin
2 Tbs fresh ginger (grated fine w/ a microplane grater or minced fine by hand)
cook 2 minutes

add:
2 cups chicken broth
cook 5 minutes

mix together w/ whisk in small bowl to make a paste:

2 Tbs peanut butter
2 Tbs soy sauce
1 tsp mirin or red wine vinegar
1 tsp sesame oil
2 scallions, thinly sliced

take 3 Tbs of broth from the skillet and add it to the paste to thin it. add the sauce to the pan and simmer 10 minutes. then add:

2 cups of fresh, chopped spinach
simmer 5 minutes.

serve over steamed brown basmati rice. great for treating a cold!