Thai Chicken Stir-Fry

• 1 lb boneless skinless chicken breast
• 4 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon sambal oelek (or other heat source of your choice)
• 1/4 cup smooth peanut butter
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 small onion, sliced
• 1/2 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips
• 1/4 green cabbage, thinly sliced
• 2 tablespoons peanuts

1. Cut chicken into bite size pieces.
2. Combine 3 tablespoons of the soy sauce, garlic, and sambal oelek.
3. Marinate the chicken for 15 minutes in this mixture.
4. Combine peanut butter, brown sugar, and remaining tablespoon soy sauce and set aside.
5. Heat the oil in a wok and stir-fry the chicken until no longer pink.
6. Add onion and peppers; stir-fry a few more minutes until veggies are tender but still crisp.
7. Add cabbage and peanut sauce.
8. Reduce heat, cover and simmer until cabbage is slightly cooked, about 2 minutes.
9. Sprinkle the peanuts on top. Whether the peanuts are salted or not is up to you.
10. Serve over rice.

chicken breast, soy sauce, garlic, sambal oelek, smooth peanut butter, vegetable oil, brown sugar, onion, red bell pepper, green bell pepper, green cabbage, peanuts

Taken from www.food.com/recipe/thai-chicken-stir-fry-210375 (may not work)