Chicken Stir-Fry with Peanut Sauce

Serve with Coconut-Cilantro Rice.

Ingredients:

- 1 teaspoon dark sesame oil (canola is ok)
- 1 pound chicken cutlets, trimmed
- 2 cups broccoli florets (snap peas or asian mix also is good)
- 1 large red bell pepper, sliced

- 1 teaspoon dark sesame oil
- 15 oz can coconut milk (or less)
- 1/4 c soy sauce
- 1/4 c creamy peanut butter
- 2 tablespoon Sriracha (or other hot sauce)
- 2-4 teaspoons grated lime rind (opt.)
- 2 tablespoon lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin

- 1/2 cup cashews and/or peanuts

Directions:

Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on eat side.

Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry for 4 minutes or until vegetables are lightly browned.

Reduce heat to medium-high. Whisk together the next 9 ingredients in a small bowl. Add chicken and coconut milk mixture to pan. Cook for 30 seconds.

Sprinkle evenly with cashews/peanuts. Service with rice or rice noodles.