Chicken-Vegetable Stir-Fry With Satay Sauce

• 4 cloves garlic, chopped
• 3 tablespoons minced fresh ginger, from a 3-inch piece
• 1/3 cup nut butter, homemade or store-bought
• 2 teaspoons packed brown sugar
• 1 1/2 teaspoons fish sauce, optional
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons fresh lemon juice
• 3 tablespoons canola oil
• 2 boneless, skinless chicken breast halves (about 1 lb.), thinly sliced crosswise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 bunches broccolini (about 1 1/4 lb. total), trimmed and halved crosswise
• 1/2 small red onion, thinly sliced
• 1/4 cup sliced almonds or other nuts, toasted
• Rice, for serving, optional

1. Place 2 tsp. garlic and 1 Tbsp. ginger in a medium bowl. Add nut butter, sugar, fish sauce, if desired, cayenne, cumin, 2 Tbsp. lemon juice and 1/4 cup water; stir to combine. Set sauce aside.
2. In a large nonstick skillet, warm 1 Tbsp. oil over medium-high heat. Season chicken all over with salt and pepper. Add half of chicken to skillet and cook until seared on one side, about 2 minutes. Turn and cook until cooked through, about 1 minute longer. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining chicken. Reserve pan and oil.
3. Add remaining 1 Tbsp. oil to skillet, then add broccolini, onion and 2 Tbsp. water. Cover skillet and steam until water evaporates and broccolini is crisp-tender, 3 to 4 minutes. Uncover, add remaining garlic and ginger and saute until they are fragrant and turn lightly golden, 1 to 2 minutes. Stir in almonds, remaining 1 Tbsp. lemon juice and chicken. Divide stir-fry mixture among 4 plates and drizzle with sauce. Serve with rice, if desired.

garlic, fresh ginger, nut butter, brown sugar, fish sauce, cayenne pepper, ground cumin, lemon juice, canola oil, chicken, kosher salt, freshly ground black pepper, bunches broccolini, red onion, almonds, rice

Taken from www.myrecipes.com/recipe/chicken-vegetable-stir-fry-satay-sauce (may not work)