recipe comes from Chef Brian Johnson who lives
in Eden Prairie, Minnesota. He has been in the
food service business for over twenty years, and
is currently working at General Mills for Aramark
as the Catering Chef. He graduated from French
Culinary School in the late 1980's and has since
worked at restaurants, country clubs, hotels and
a health spa.
1/2 cups raw diced chicken breast meat
1/2 cup red onion (diced)
1/2 cup red bell pepper (diced)
1/2 cup green bell pepper (diced)
1/2 cup mushrooms (sliced)
1/2 cup broccoli (pieces)
1/2 cup carrots (sliced on the bias)
1/4 cup green onions (sliced)
2 tablespoons dark sesame seed oil
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1/2 cup Mr. Spice Thai Peanut Sauce
1/4 cup water
4 cups cooked rice (jasmine preferred)
pinch of red chili flakes
a large sauté pan or wok over a high
flame for 2 minutes.
sesame seed oil, garlic, ginger, chili flakes,
and chicken and sauté for 2 minutes.
remaining vegetables and continue to cook for
the vegetable begin to soften (3 to 5 minutes)
add the Thai Peanut Sauce and water and cook
for another minute or so combining the sauce
with the chicken and vegetables.
over hot jasmine rice and garnish with sesame