THAI CHICKEN STIR-FRY

This is one of our favorite Rachael Ray adapted recipes!

Sauce Ingredients:
4 T. chunky peanut butter
1 clove garlic, crushed
3 T. tamari (soy sauce)
juice of 1 fresh orange
3 T. honey
1 chunk ginger root, zested

Stir-fry Ingredients:
3 chicken breasts, or 6 tenders
1 medium white onion, sliced
1 clove garlic, crushed
chopped red bell pepper, julienned carrots, cut snow peas, sliced green onions (use amount and vegetable-types desired).

Rice (brown or white), steamed, enough for 4 servings

Directions:
Add sauce ingredients together in saucepan and heat on medium until blended.

Season chicken with sea salt and freshly ground pepper. Sauté chicken in wok (or large skillet) with olive oil over medium heat until almost cooked through (but still a little pink in center). Remove chicken from pan and let rest. Add more olive oil and saute onion and garlic in pan for about 2 minutes. Add vegetables and cook until crisp-tender (continually stir-fry). Dice chicken and return to pan, stirring until chicken is done. Pour some of the peanut sauce over chicken and vegetable mixture and gently fold in to coat. Serve over steamed rice with remaining peanut sauce on the side.