Peanut Chicken Stir Fry

Instructions

For the Stir Fry:

Heat a large sauté pan or wok. Add enough vegetable oil to coat the pan.

Quickly sauté peppers, onions and squash for one to two minutes, add garlic. Remove the vegetables from the pan onto a plate.

Coat pan with a little more oil, add chicken or shrimp, season with salt and pepper. Cook the chicken for two minutes or until almost cooked through. Add vegetables, soy sauce, vegetable stock and peanut sauce to the pan.

Simmer for 2-3 minutes or until chicken/ shrimp is fully cooked. Remove from heat and serve over steamed jasmine rice or noodles.

Garnish with chopped peanuts, cilantro and green onions.

For the Peanut Sauce:

Pulse peanuts in a food processor. Remove and add shallots, garlic, lemongrass puree, chili paste and ginger puree. Puree and set aside.

In a small sauce pot, heat oil. Add the shallots, garlic, lemongrass puree and ginger puree.  Sauté until the vegetable oil rises to the top. Add the peanuts, brown sugar, water and salt. Bring to a boil and then simmer for 10-15 minutes. Stir often so the sauce does not burn.