Braised Chinese Chiciken

2 tablespoons vegetable oil
1 chicken (21/2 to 3 pounds) cut into serving pieces
1/4 cup soy sauce
1/4 teaspoon ground ginger
2 teaspoons creamy peanut butter
2 teaspoons sugar
3/4 cup chicken broth
1 medium-size yellow onion, peeled and chopped
2 cloves garlic7 peeled and minced
2 teaspoons cornstarch
2 tablespoons cold water
2 teaspoons cider vinegar

1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered turning the pieces once or twice, until well browned-about 10 minutes.

2. Meanwhile, in a small bowl, mix the soy sauce, ginger, peanut butter, and sugar until well blended. Stir in the chicken broth and pour the mixture over the chicken. Scatter the onion and garlic over the chicken.

3. Cover the skillet, reduce the heat, and simmer for 20 minutes. Remove the chicken to a deep platter. Tilt the skillet and skim the fat from the pan juices.

4. Combine the cornstarch, water, and vinegar, and add to the liquid in the skillet. Bring to a boil and cook stirring constantly, for 2 minutes. Pour the sauce over the chicken. Serve with rice.