This is a real tasty stir-fri recipe that I can't take credit for but felt I needed to share it all the same. The recipe is derived from the June 2005 addition of Real Simple magazine's Satay Chicken Stir-Fry with Snow Peas and Cilantro. My version varies slightly by cooking the sauce separately. This gives you more control over its consistency & helps prevent over cooking the veggies.

There are three parts to this meal... the rice, the sauce & the meat-n-veggies. All are cooked separatly.

Boil the rice in a pan until done.

1. Whisk everything in a bowl.
2. Bring to a boil then simmer on low-medium heat in a pan until the sauce thickens.

1. Cut the chicken into bite sized pieces.
2. Slice the chili peppers & garlic.
3. Grate the ginger.
4. Chop the broccoli into bite sized florets.
5. Heat the oil in a wok or large pan over medium-high heat.
6. Stir-fry the chicken, chili, ginger & garlic until the chicken has browned & is pretty much cooked (aproximatly 6 minutes).
7. Add the snow peas & broccoli & cook for 1-2 minutes only.
8. Add the sauce & mix so everything is well coated.
9. Serve over rice & garnish with just a little cilantro.