Thai Porobello chicken stir fry

By stacymd23

Ingredients

• 1/2 cup Thai peanut sauce
• 1/2 cup terakyi sauce
• 1/4 cup chunky peanut butter
• 2 tsp worchester saue
• 3/4 lb boneless, skinless chicken breasts, cut into thin strips
• 3 tbsp. olive oil, divided
• 1 tbsp. sesame oil
• 3 cups chopped sweet onions
• 4 celery ribs, sliced diagonally
• 2 medium carrots, sliced diagonally
• 1/2 lb minced fresh ginger
• 1/2 lb sliced baby portobello mushrooms
• 3 garlic cloves, minced
• 1/3 cup thinly sliced green onions
• hot cooked rice

Preparation

Step 1

1. In a small bowl, combine the peant sauce, terakyi sauce, peanut butter and worchester sauce. set aside

2. In a large skillet, stir-fry chicken in 1 tbsp. olive oil and seasme oil until no longer pink. Remove and keep warm.

3. Stirfry the onions, celery, and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 mins longer or until vegs are crisp-tender.

4. Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minnutes through. Sprinkle with green onions. Serve w/rice