Thai Chicken And Broccoli Stir-Fry

• 1 lb boneless skinless chicken breast, sliced thin
• peanut oil
• 4 cloves garlic, minced
• 6 Thai red chili peppers, stemmed and sliced thin (amount to taste)
• 1 stalk fresh lemongrass, chopped
• 3 cups broccoli florets
• 1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
• 3 tablespoons fish sauce
• 1 tablespoon peanut butter
• 1/2 teaspoon galanga powder or 1/4 teaspoon ground ginger
• 1/2 fresh lime
• 1/3 cup chopped fresh basil

1. Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
2. Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
3. Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
4. Return chicken to pan with broccoli and stir well.
5. Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
6. Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

chicken, peanut oil, garlic, red chili peppers, fresh lemongrass, broccoli florets, sambal oelek, fish sauce, peanut butter, galanga powder, lime, fresh basil

Taken from www.food.com/recipe/thai-chicken-and-broccoli-stir-fry-38205 (may not work)