SPICY THAI-STYLE SUPERSWEET CORN AND CHICKEN SAUTE

2 tablespoons vegetable oil
1 pound skinless boneless chicken breasts, cut in bite-sized pieces
2 medium-sized red and/or orange bell peppers, chopped (about 2 cups)
2 tablespoons curry powder
1 can (14 ounces) coconut milk
1/4 cup chunky peanut butter
1/4 cup teriyaki sauce
1/4 teaspoon red pepper flakes or to taste
4 ears fresh supersweet corn, husked and cut in thirds
Salt to taste
1/2 cup salted roasted peanuts, chopped

In a Dutch oven or large saucepan over medium heat, heat oil. Add chicken and peppers; cook and stir until lightly browned, 2 to 3 minutes. Add curry powder; stir to coat ingredients. Stir in coconut milk, peanut butter, teriyaki sauce and red pepper flakes; cook and stir until hot. Add corn; cook and stir just until corn is cooked, 3 to 4 minutes. Season with salt if necessary. Serve in shallow soup bowls, garnished with peanuts.

Yield: 4 portions