In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Garnish with the cilantro. Serve over cooked rice, if desired.
Tip: You can easily substitute beef or shrimp for the chicken in this recipe. For beef, follow the same directions. For shrimp, cook all the vegetables, then add the shrimp, cook for 1 minute or until pink, add the peanut sauce, and finish the recipe from there.
This was a good basic chicken stirfry with the added peanutty, satay flavor. After reading the reviews (I love reviews!) I decided to add a tablespoon of cornstarch to the sauce so it would thicken quickly and not overcook the vegetables. I stuck to the recipe for ingredients and amounts but changed the cooking directions to my usual stirfry routine: cook meat, remove from wok. Stirfry vegetables on high heat. When they are done I add a paste of fresh grated ginger, minced garlic and toasted seseme oil for just 30 seconds until fragrant because ginger and garlic will burn. Then add the meat back to the wok and pour over sauce which thickens quickly with the cornstarch -- viola! This will go into my stirfry rotation since the sauce is so good. Very balanced flavors. Oh! I did add a few red pepper flakes at the very end to kick it up a notch!
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