Thai Chicken Stirfry

While I can't face eating most of the very small number of meals I knew how to cook when I was first married (I'd be happy never to hear the word "picadillo" again), this is the one meal from that period I can not only stomach, but is still a part of my meal rotation. It also comes together very quickly, and with items I stock in my freezer, so it is a life saver for me.

Thai Chicken Stirfry

2 cups rice
2 chicken breasts
Peanut Sauce (recipe follows)
Canola oil (enough for cooking meat in)
1 Tbsp bottled minced garlic
1 Tbsp bottled chopped ginger (powder works just fine too)
1 bag of your favorite frozen stir fry veggies
1/2 cup unsalted peanuts

Make rice according to package directions.
Heat oil in a wok or skillet over medium to medium-high heat. Dice the chicken and add to skillet while you cut. Add garlic and ginger and cook until the chicken is no longer pink (maybe 5 minutes).
While the chicken is cooking, make the peanut sauce, and defrost the stirfry veggies in the microwave if you're like me and didn't think of doing it earlier in the day. When the chicken is no longer pink, add the peanuts and veggies. Stir well, add the peanut sauce, stir again. Cook until heated through and serve over rice.

Peanut Sauce
2 Tbsp creamy peanut butter
2 Tbsp canola oil
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp rice wine vinegar
1 tsp sesame oil (optional)
1/8 tsp cayenne pepper (optional)

Combine ingredients in small bowl and whisk until combined.