Peanut Chicken Angel Hair Pasta

1 lb cooked chicken, diced
1 can chicken broth
2 T soy sauce
2 T cooking wine or water
1 T cornstarch
1/8 to 1/4 tsp. ground red pepper
1/2 cup peanut butter
2 cloves of garlic, minced
1 tsp. grated gingerroot or 1/2 tsp of ginger
1 medium onion, thinly sliced and separated into rings
Angel Hair Pasta, cooked and drained

Sauce: combine chicken broth, soy sauce, wine or water, cornstarch and red pepper and peanut butter. mix and set aside.

Preheat a large skillet with 1 T of oil. Add onions and grated gingerroot and garlic and stir-fry until onions are crisp-tender (2-3 minutes). Remove vegatables from skillet. Add sauce to skillet, stir and cook until thickened and bubbly. Add cooked chicken and vegatables and coat with sauce. Serve atop hot cooked angel hair pasta. (Enjoy - it's my husband's favorite!)