Thai Chicken Stir Fry

2 TBL sesame oil
1 TBL chopped ginger
1 TBL chopped garlic
1 small white onion julienne
1 ea red green and yellow bell pepper julienne
2 TBL scallions small cut
8 oz cooked chicken breast fine julienne
1 tsp toasted white sesame seed
1 tsp black sesame seed
2 TBL white wine
2 TBL ponzu
4 TBL peanut sauce- see my recipe on this blog

Optional- half a cup of blanched broccoli and half a cup blanched cauliflower

•Get a skillet or wok hot on a medium high heat
•Add the sesame oil and vegetable oil
•Add the ginger and garlic and give it a quick stir
•Add all vegetables and chicken and stir
•Add white wine and stir
•Add peanut sauce
•Add soy sauce
•Stir all ingredients
•Add all sesame seeds and scallions
•Serve piping hot over Jasmine rice

Thai Peanut Sauce

2 cups smooth or chunky peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
1/4 cup lime juice
1/2 tsp cayenne pepper
•Combine all ingredients with a whisk until smooth. •Refrigerate half an hour and serve.