Chicken Peanut Stir Fry

INGREDIENTS

1    tablespoon olive oil

1    tablespoon sesame oil

2    medium chicken breasts, cut to ½ inch dice

2    cups broccoli florets

1    large red bell pepper, seeded, cut to ½ inch dice (2 cups)

2    cups chopped leeks

1    cup chopped celery, leaves and all

¼   cup coconut milk

2    tablespoons soy sauce

2    tablespoons creamy peanut butter

1    tablespoon Sriracha sauce

½   teaspoon ground cumin

1    grated peel of 1 lime

1    juice of 1 lime

½   cup unsalted cashews

       chopped green onions for garnish

METHOD

In a large skillet over medium-high heat, add both oils and swriel to coat. When warm, add the chicken pieces and cook for about 6 to 7 minutes, stirring to brown all sides. Remove to a plate and set aside.

Add the broccoli and bell peppers to the skillet and stir fry them for 3 to 4 minutes. Add the leeks and celery and stir fry them for 3 to 4 minutes. Meanwhile, combine the seven ingredients listed with the coconut milk in a medium bowl and whisk them together.

Return the chicken pieces to the skillet and combine. Add the cashews to the skillet and combine. Pour the coconut milk mixture into the skillet and mix thoroughly, stirring until the liquid is mostly thickened. Remove from the heat and serve, either plain or over rice.

Based on a recipe from Cooking Light  Magazine