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1.
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Chop the chicken into smallish cubes and mix it with the peanut oil (4 Tablespoons), sesame oil, ginger, brown sugar, salt, black pepper, white pepper, chili powder, thyme, and flour.
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Let it marinate for at least 15 minutes.
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Dont worry about the seemingly large amount of oilthat will also serve to help cook a ton of veggies.
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2.
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Mince the garlic, then roughly chop up the onion, red pepper, squash, and tomatoes (keeping the tomatoes separate).
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3.
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Heat 1 Tablespoon of peanut oil in a large pot or Dutch oven.
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When hot, add the chicken.
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Cook for 2 minutes, until the chicken starts to look less raw.
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Add the onion and garlic, and continue to cook for another 2-3 minutes.
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4.
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Add the bell pepper and squash.
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Cook for another 5 minutes.
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5.
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Add the tomatoes, chicken broth, bouillon and peanut butter.
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Bring it to a boil, then reduce the heat to low and let it simmer gently for 25 minutes, uncovered.
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6.
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If the stew isnt thick enough at this point, mix in the cornstarch/water slurry to help it along.
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At this point, taste and re-season.
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I added an additional couple teaspoons of brown sugar and a hefty dose of salt and pepper.
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Dont underseason!
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The right amount of salt really brings this dish to life.
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7.
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Serve over rice and garnish with some blanched almonds and cilantro.
