Broccoli & Water Chestnut Thai Peanut Stir-fry

• 2 Tablespoons Soy Sauce
• 1 teaspoon Peanut Butter
• 1 teaspoon Brown Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water
• 1/2 Tablespoons Sesame Oil
• 1/2 teaspoons Ground Ginger
• 1 teaspoon Sesame Oil
• 1/2 bags (10 Oz. Size) Frozen Broccoli Florets, Slightly Thawed
• 1 can (8 Oz. Size) Whole Water Chestnuts
• 1/4 cups Peanuts, Semi-crushed
• 13 cups Fresh Cilantro Leaves, Or As Desired, For Garnish
• Your Choice Of Rice, For Serving

1. Combine the ingredients for the sauce in a bowl and set aside.
2. Heat the sesame oil in a skillet on medium high.
3. Add the broccoli and cook until tender.
4. Drain your water chestnuts from the can and add them into the skillet.
5. Toss and allow water chestnuts to heat through.
6. Pour in sauce and let it bubble for a minute or two.
7. Toss everything to coat, and let it simmer for 3-4 minutes, or until sauce thickens.
8. Transfer stir-fry to a serving bowl (I served mine over brown rice), and top with cilantro and crushed peanuts.
9. Enjoy!

soy sauce, peanut butter, brown sugar, cornstarch, water, sesame oil, ground ginger, sesame oil, broccoli, water, peanuts, cilantro, rice

Taken from tastykitchen.com/recipes/main-courses/broccoli-water-chestnut-thai-peanut-stir-fry/ (may not work)