INDONESIAN PEANUT CHICKEN

3 BONELESS SKINLESS CHICKEN BREASTS CUT INTO CHUNKS

3/4 TEASPOON SALT

1/2 TEASPOON BLACK PEPPER

1/2 TEASPOON CAYENNE PEPPER

2 TABLESPOONS VEGETABLE OIL

1 MEDIUM ONION CHOPPED

1 RED BELL PEPPER CHOPPED

1/2 CUP SALTED PEANUTS CHOPPED

1/3 CUP PEANUT BUTTER

1/4 CUP CHILI SAUCE

1 CUP WATER

SEASON CHICKEN WITH SALT AND PEPPER

HEAT OIL IN LARGE SKILLET OR WOK

ADD CHICKEN SLOWLY TO HOT OIL

COOK ABOUT 10-12 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK IN THE MIDDLE

REMOVE CHICKEN FROM PAN

ADD ONION AND RED BELL PEPPER AND SAUTE UNTIL TENDER

STIR IN PEANUT BUTTER, CHILI SAUCE AND CAYENNE PEPPER

GRADUALLY ADD WATER, STIRRING CONSTANTLY UNTIL PEANUT BUTTER IS MELTED

ADD CHICKEN AND STIR TO COAT

REDUCE HEAT AND SIMMER UNCOVERED ABOUT 5 MINUTES, SPOONING SAUCE OVER CHICKEN UNTIL SAUCE IS SLIGHTLY THICKENED

SPRINKLE WITH PEANUTS AND SERVE OVER STEAMED RICE.