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Pad Thai

5 Tbs soy sauce
2 Tbs peanut butter
1 Tbs brown suger
3 Tbs oil
6 scallions - sliced length-wise into 1-inch pieces
2 medium cloves garlic - minced
1 cup brocolli florettes
1 tsp crushed red pepper (or to taste)
1 lb chicken - cooked and cut into 1-inch cubes
1/3 cup cider vinegar
Wedges of lime

Make paste in small bowl using first three ingredients, set aside.

Heat oil in wok and add about 1 Tbs oil, add beaten
egg and cook until dry, set aside.

Heat wok very hot; add rest of oil, scallions, garlic, brocolli, and red pepper. Stir fry 1 minute. Add chicken and stir fry another 5 minutes. Add peanut butter paste and vinegar. Cook until chicken is done.

Serve over rice and garnish with lime wedges.