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Chicken Stir-Fry with Peanut Sauce

3 whole Garlic Cloves, Finely Chopped
1 piece 1" Ginger, Finely Chopped
1 whole Medium Red Pepper, Julienned
1 whole Broccoli Stem, Peeled And Julienned
1 head Broccoli Florets
1 whole Handful Snow Peas
1 pound Boneless Skinless Chicken Breast, Cut In 1/2" Wide And 3" Long Pieces
1 teaspoon Soy Sauce, Or More As Desired
Vegetable Oil
1 cup Jasmine Rice, Cooked According To Package Instructions
Optional Garnishes: Green Onions, Cilantro, Crushed Peanuts, Red Pepper Flakes
1/2 cups Smooth Peanut Butter
1 Tablespoon Soy Sauce
1/2 teaspoons Red Pepper Flake
1 whole Lime, Juiced
1 Tablespoon Light Brown Sugar
5 Tablespoons Hot Water


Cook the rice according to directions on the bag and keep warm until needed. In a small food processor, combine all ingredients needed for the peanut sauce except the water. Blend on low until smooth, then add hot water as needed for desired consistency. We have found using 5 tablespoons of water works well. Coat the bottom of a wok with vegetable oil and bring to high heat. Add garlic and ginger, and stir for about 30 seconds. Next, add the red peppers, broccoli stem, broccoli florets, and snow peas. Toss to coat the vegetables with oil. Cook for about 2 minutes and add oil as needed to continue cooking process. Add chicken to the wok and toss with a bit more soy sauce (about 1 teaspoon). Cook for about 6 minutes or until chicken is cooked through. Turn off heat and let stir-fry rest for 5 minutes. Serve stir-fry atop warm rice and ladle the straight-from-heaven peanut sauce on it. Be generous. Add green onions, cilantro, crushed peanuts, and more red pepper flakes as desired.

Source: tastykitchen.com