With stir fry dishes I don’t usually follow a recipe. Today I tried to at least measure the amounts of things that I used. This time I used: 1 tbsp honey
1/4 cup soy sauce
1 tbsp Thai peanut satay
1 tbsp coconut milk (leftover from a Thai coconut soup recipe)
I made two batches of sauce – one without the coconut milk, which I marinated the chicken in. Another with the coconut milk and 1 tsp cornstarch that I added to the dish towards the end of its cooking time.
So, I stir fried 2 chopped up chicken breasts, removed them from the skillet, and added 1 head of broccoli crowns and 1/2 onion, then 1 bell pepper and 1 can bamboo shoots. I should have included ginger in the recipe, but I forgot. I did add 1 clove chopped garlic.
Once the veggies were mostly cooked I added the chicken back in and poured in the sauce. I let everything simmer for 5-10 minutes and served it over rice. On this first cold fall evening somehow this hot stir fry meal seemed extra tasty.