This recipe was a result of what I happened to have in my fridge and my recent craving for peanut sauce. My husband was IN LOVE! Which is always a mark of success in my eyes.
Sometimes I'm like, "This is so good, don't you think? Don't you like it, huh, huh, huh????" but in this case he was smitten from the get-go and I didn't have to fish for any compliments.
He actually was the one who made me take a picture of it.
I'm going to share my secrets with you this once:
bell peppers- I used those little sweet snack size ones
1 can pineapple
Asian style chili sauce
Start by cooking your chopped carrots in a little water because they wont cook up as fast as the rest of your veggies. Once the carrots are tender add some oil to your skillet, add the chicken and cook until done, add garlic, peppers, mushrooms, pineapple and onions. Once the veggies are tender top with chopped cilantro.
In a saucepan melt 1/2 cup peanut butter with 1/4 cup olive oil (I would have used sesame oil if I had it- YUM) 1/4 cup soy sauce, pineapple juice out of a can of pineapple, and 1/2 cup of Asian style chili sauce. Heat until thick and warm.
Top rice with stir fry and top that with sauce- sprinkle some more cilantro on top, BAM! It's so good. I have come to the conclusion that cilantro and peanuts are meant to be together forever.
I would like to apologize for my recipe writing skills- the amounts and ingredients are all so optional that I don't feel like writing it in stone. This is really just a general structure for a delicious meal! Noodles would have made it OUT OF THIS WORLD!