Sticky Chicken

2 boneless, skinless chicken breasts 1/4 cup peanut butter1 tablespoon honey2 tablespoons soy sauce 1/8 teaspoon garlic powder 1/4 teaspoon cayenne pepper1 tablespoon ketchupSalt and pepper, to tasteBefore you leave home, cut the chicken into 1-inch cubes. Wrap the cubes in a packet of heavy-duty foil, then freeze. Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil. The chicken will keep 24 to 36 hours in a cooler. When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire. Cook, stirring often, until the chicken is cooked through, about 20 minutes.Can be served with quinoa, couscous or brown rice.Serves two.Nutrition values per serving: 381 calories, 19 g fat (4 g saturated), 18 g carbohydrates, 2 g fiber, 36 g protein, 73 mg cholesterol, 827 mg sodium."The One Pan Gourmet" by Don Jacobson (2005 Ragged Mountain Press, $13.95)