Stir Fry recipe

24 Oz grilled chicken breast, chopped into bite-sized chunks (shrimp is also great)
16 Oz bag of frozen stir fry veggies
1/2 cup red onion, rough chopped
3 tablespoons vegetable oil
4 cloves garlic, chopped
1.5 teaspoons fresh ginger, grated
1-4 tablespoons Sriracha (very hot)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon natural peanut butter
2 teaspoons toasted sesame oil
1/2 cup chicken broth

- Heat the vegetable oil in a large skillet or wok over fairly high heat (I put my burner on 8).
- Add the veggies, onion and chicken (it will splatter, so keep kids and pets away).
- Cook for about 3-4 minutes, stirring constantly.
- Add the garlic and ginger during the final minute of cooking.
- Remove all ingredients from the skillet (or push to the side if using a wok).
- Lower the heat a bit. Combine the last 6 ingredients, stirring constantly until smooth.
- Taste as you go. Add more Sriracha if you like things hot.
- Combine chicken and veggies with sauce and cook for about another minute, stirring constantly.
- Serve with rice or noodles.

Yield: 4 servings. Recipe works just as well cut in half.