Chicken Satay with Veggies - Roberto & Jennifer

Ingredients:
Marinade:
1 T. milk
1 T. brown sugar
2 T. soy sauce
2 cloves garlic, chopped
1 t. cumin
1 lemon, juiced

Sauce:
1/4 c. peanut butter
1 lemon, juiced
1/4 t. red pepper flakes
1 T. hot curry paste
3 T. soy sauce
1 T. milk
1/2 c. water

Vegetables & Chicken:
16 oz. chicken breast, diced into 3/4 inch cubes
1 T. peanut oil
2 c. carrots, shredded
1 onion, sliced
1 c. mushrooms, sliced
1 c. broccoli florets
1 c. sugar snap peas
1 red bell pepper, sliced

Directions:
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight. Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 T. of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot.