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Combine chicken and soy sauce in shallow bowl; set aside. Heat oil in a 10-inch skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in broth, water, peanut butter and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet. Reduce heat. Cover and simmer 20 minutes. Stir in pea pods and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts, if desired. Serves 5 to 6.
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