This took about 1 hour to make. Serves 4-6.
Serve with rice, peanut sauce, and salad.
1 LB Chicken-cubed (I use breast-skin removed)
1 can Water Chestnuts
1 can Bamboo Shoots
1 Lg. Sweet Onion- diced (Maui, Walla Walla, Valdilla)
1/2 cup Red, Orange, or Yellow Bell Peppers (you can use one or a mixture-I prefer a mixture)
1 rib of Celery-sliced very thin
1 Lg. Carrot-sliced very thin
Mix together then taste and adjust to your preference:
1/4 cup Soy sauce
2 Tbs. Lemon juice
2 cloves Garlic-crushed
1 tsp. Fresh Ground Ginger
1 Tbs. Chile Paste (adjust to taste)
2 Tbs. Sesame Oil- I prefer toasted
Marinate cubed chicken for one hour.
Pre-heat a cast iron frying pan on medium heat, add just enough Canola oil (2 Tbs.) to coat the bottom.
Cook everything EXCEPT the chicken, and then set it aside.
In the same pan:
Pour in marinated chicken cubes and fry until chicken is just cooked (white NOT translucent/raw).
Add back the vegetables to reheat (this should take just 3-5 minutes.).
3/4 cup Coconut Milk- DON'T skimp -use a good creamy one -NOT a juice
1/3 cup Creamy Peanut Butter-I use a natural unsweetened Peanut Butter
3 Tbs. Soy Sauce- low sodium
Evaporated Cane Juice or sugar (to taste)