Chicken Vegetable Stir Fry with Satay Sauce

By charlotteh371

Ingredients

• 4 cloves garlic, chopped
• 3 tbsp. minced fresh ginger, from a 3 inch piece
• 1/3 cup nut butter; homemade or store bought
• 2 tsp packed brown sugar
• 1 1/2 tsp fish sauce, optional
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 3 tbsp. fresh lemon juice
• 3 tbsp. canola oil
• 2 boneless, skinless chicken breast halves (about 1 lb), thinly sliced crosswise
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 bunches broccolini (about 1 1/4 lb total) trim ed and halved crosswise
• 1/2 small red onion, thinly sliced
• 1/4 cup sliced almonds, or other nuts toasted
• Rice for serving, options

Preparation

Step 1

Place 2 tsp garlic and 1 tbsp. ginger in a medium bowl. Add nut butter, sugar, fish sauce, if desired, cayenne, cumin, 2 tbsp. lemon juice and 1/4 cup water; stir to combine. Set sauce aside.

In a large non-stick skillet, warm 1 tbsp. oil over medium high heat. Season chicken all over with salt and pepper. Add half of chicken to skillet and cook until seared on one side, about 2 mins. Turn and cook until cooked through, about 1 mins longer. Transfer to a plate. Repeat with another 1 tbsp. oil and remaining chicken. Reserve pan and oil.

Add remaining 1 tbsp. oil to skillet, then add broccolini, onion and 2 tbsp. water. Cover skillet and steam until water evaporates and broccolini is crisp- tender, 3 to 4 mins. Uncover, add remaining garlic and ginger and saute until they are fragrant and turn lightly golden, 1 to 2 mins. Stir in almonds, remaining 1 tbsp. lemon juice and chicken. Divide stir-fry mixture among 4 plates and drizzle with sauce. Serve with rice if desired.