Peanut-Thai (Peanutty) Chicken With Vermicelli

• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon soya sauce
• 4 chicken breasts
• 12 tablespoon butter
• 12 tablespoon stir-fry oil
• 12 cup yellow pepper
• 12 cup bean sprouts
• 1 cup mixed vegetables (julienne carrot, sugar snap peas, baby corn, water chestnuts, etc.)
• 2 tablespoons sesame seeds
• 12 cup coconut milk
• 12 cup chicken bouillon
• 12 cup honey
• 12 cup peanut butter
• 14 cup peanuts, coarsely chopped
• 2 tablespoons lime juice
• 1 tablespoon soya sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon cilantro

1. Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
2. In a large, deep frying pan, melt the butter and oil together.
3. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts).
4. Cook until al dente.
5. Meanwhile, whisk together all the sauce ingredients.
6. Pour into the pan.
7. Stir until heated through and bubbly, then add the bean sprouts.
8. Serve over bean thread vermicelli.

ginger, garlic, soya sauce, chicken breasts, butter, stirfry oil, yellow pepper, bean sprouts, mixed vegetables, sesame seeds, coconut milk, chicken bouillon, honey, peanut butter, peanuts, lime juice, soya sauce, red pepper, cilantro

Taken from www.food.com/recipe/peanut-thai-peanutty-chicken-with-vermicelli-203648 (may not work)