Chicken Satay Stir-Fry

By JBamford

Ingredients

• 1/3 cup smooth peanut butter
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 3 tbsp lime juice
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili paste
• 1 tsp cornstarch
• 1 garlic clove, minced
• *
• 1 tsp cooking oil
• 3/4 lb boneless, skinless, chicken thighs, cut into 1" pieces
• *
• 1 tsp cooking oil
• 1 cup thinly sliced onion
• 1 cup mushrooms, halved
• 1 cup celery, thinly sliced
• 1 cup red pepper, thinly sliced
• 2 tbsp unsweetened coconut

Details

Servings 4

Preparation

Step 1

Process first 9 ingredients in blender or food processor until smooth.

Heat large fry pan on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 3 minutes until no longer pink inside. Transfer to plate. Cover to keep warm.

Add second amount of cooking oil to same pan. Add onion. Stir-fry for about 2 minutes.

Add next 3 ingredients. Stir. Reduce heat to medium. Mix in peanut sauce. Cook for about 2 minutes, stirring often, until vegetables are tender-crisp and sauce is boiling and thickened. Add chicken back in, stir. Cook for about 2 minutes, stirring occasionally, until heated through.

Sprinkle with coconut, if desired.