Indonesian Peanut Chicken

Another night, another decision -- what to make for dinner?  Seems like my friends were in the same boat, as they, too, needed some inspiration.  The call went out "What's for dinner?"  One friend post the link to our friend Martha's blog (hey, we haven't heard Martha's name on here in a while!) -- Indonesian Peanut Chicken.  I looked over the ingredients and saw I had everything on the list!  Viola -- DINNER!  I thought it would be similar to the PF Changs Lettuce Wraps, minus the lettuce; although there are similar ingredients, this is very different, but EXTREMELY fantastically delicious!  I served it over jasmine rice with peas, corn and sautéed onions.  Very satisfying meal!

• 2 lbs. boneless, skinless chicken breasts 
• 1 Tbsp. vegetable oil 
• 1 medium onion, chopped 
• ½ cup peanut butter
  (I used chunky peanut butter) 
• 1/3 cup chili garlic sauce 
• ½ tsp. cayenne pepper 
• 1 cup water 
• ¼ cup chopped peanuts (optional)
  (I didn't use it because I ended up using chunky peanut butter) 
• ¼ cup chopped red bell pepper

DIRECTIONS

1. Heat vegetable oil in a skillet over medium heat. 
2. Sauté chicken for about 15 minutes, turning occasionally, until browned on both sides. 
3. Cook over medium hat for about 10-15 minutes, or until juice is no longer pink when center of thickest piece is cut. 
4. Remove chicken from skillet. 
5. Drain all but 1 tablespoon of drippings from skillet. 
6. Cook onion in drippings over medium heat, stirring occasionally, until tender. 
7. Reduce heat and add peanut butter, chili sauce, and cayenne. 
8. Gradually stir in water, stirring constantly, until peanut butter is melted. 
9. Add chicken back to skillet and spoon sauce over chicken. 
10. Heat to boiling, and then reduce heat, simmering uncovered about five minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. 
11. Sprinkle with chopped peanuts and red bell pepper.

Adapted from Martha's Throwing Spoons blog