Chicken with Peanut Sauce

We have a couple of jars of peanut butter that I brought home for Mom. Not being to crazy with peanut butter, this was sitting in the pantry for the longest time that I thought try cooking with it in a regular dish. I know there are a few dessert recipes that I can use this with... maybe the next posting...

This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for,  we had this over rice and it tasted pretty good. Let me know what you think.

1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock

In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.

Beef Salpicao

1 lb pound beef (sirloin, tender loin tips), sliced into 1/4" cubes
half a head of garlic, minced
1 tsp. salt
1/4 tsp. pepper
2 tbsps. olive oil
2 tbsps. Worchestershire sauce
1-2 tbsps. oyster sauce
1 tbsp. butter

Marinate beef with minced garlic, salt and pepper and 1 tbsp. olive oil for atleast 30 minutes. I prefer to marinade this longer for about 4 hours. Heat the remaining olive oil in a non-stick pan. Sear the beef for about 3 minutes then add the Worchestershire and oyster sauces. Stir occasionally and let the beef cook in the liquids in low heat until tender. Once the beef is cooked to fork-tender, add the butter and stir for another minutes. Serve hot with rice.

*Fried garlic may be added to the finished dish for a more garlicy taste.