4 chicken breast halves, cubed (drained and cubed) or 4
vegetarians substitute tofu
( drained and cubed)
1 (8 ounce) cans
sliced fresh mushrooms
( or one can, drained)
1 (227 ml) cans
( prepared by instructions)
satay peanut sauce
( or Thai Peanut sauce prepared with coconut milk)
- Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
- Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.