(*optional ingredient; add if you like it hot)
Cut chicken into strips or bite-sized pieces and cut vegetables as directed. Heat oil in a large wok or skillet. Stir fry chicken until golden. Add garlic, ginger root, snow peas, pepper and carrot. Combine chicken broth, soy sauce, peanut butter and dried red pepper and add to skillet. Stir fry until chicken and vegetables are coated with sauce. Serve with spaghetti or vermicelli. Serves 4.
Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.