Cast Iron Chicken Peanut Stir Fry with Broccoli Raab & Green Onion

Tried a recipe out of a cookbook but it was way too spicy- it used Schezwan peppercorns  (not sure how to spell that!) and tons of ginger and too much soy sauce.  But I liked the way the cornstarch and thinly cut chicken cooked in the cast iron pan- perfect chicken texture. Next time this is what I'd do.

Method:
Pound 2 chicken breasts until flattened to even thickness, then cut into 1/4 inch strips. Marinate in mixture of 1 TB cornstarch and 2 TB soy sauce. Set aside.

Toast 1/3 C raw peanuts in hot cast iron pan, then turn out onto a bowl or cutting board. Chop or leave in pieces as desired.

Cut broccoli raab into 1.5 inch pieces, discarding tough woody stem ends (optional: use green beans instead of broccoli rab)
Cut 4 green onions into 1 inch slices on the diagonal.
Remove skin from 3 cloves garlic, finely dice.
Peel and grate 1 tsp ginger root.
Cut 2-3 dried red chilies into a couple pieces (not too small so you can't pick them out of hte finished dish). 
 
In hot cast iron pan, add 1 TB peanut oil. Add the dried chilies and 1/4 tsp black pepper.

Now add the broccoli/green beans and stir to coat. Once they turn bright green (but not necessarily done cooking), add the marinated chicken pieces, garlic and ginger. Let the chicken cook on each side before turning. Lower the heat if necessary.

Once chicken is done then add the green onion, optional chiffanode-cut basil or thai basil, 1 TB water and optional 1/2 tsp honey or agave.  Stir and cook until the liquid thickens.

Serve hot on top of cooked brown rice.