Thai Chicken Stir-Fry

I was in the mood for Asian food tonight, but not in the mood to pay or wait for take-out. I wanted a healthier option, something quick and easy, and this fit the bill. It's a recipe from Cooking Light that I tweaked, and served as lettuce wraps instead of on rice.

This was a bit spicy, so if I make it again, I'll tone down the spice a bit.

You can look at the original recipe, and then here is my changes:

Thai Chicken Stir-Fry

1 1/2 pounds chicken breasts, cut into 2-inch pieces
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 small onion, sliced
1 red pepper, sliced
1 12 or 16-ounce package frozen Asian stir-fry vegetables, defrosted (I used a green bean, broccoli, mushroom mix)
1 large or 2 small cloves garlic, minced
1 teaspoon grated fresh ginger (use a micrograter; it's way easier)
3/4 cup light coconut milk
1 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 cup peanuts, chopped
1 teaspoon Sesame oil

Heat half the oil in wok until it begins to smoke. Add chicken pieces and cook, stirring often, until browned on all sides (about 5 minutes). Remove chicken. Add remaining oil, then add vegetables and cook for 2 minutes. Put chicken back in the wok and cook for another minute or two, until cooked through. Add all remaining ingredients except Sesame oil and season to taste. Just before serving, drizzle on Sesame oil and toss mixture. Serve on rice or in Bibb lettuce wraps.

Spicy, but smelled FANTASTIC and tasted great, too. One of those things I'm sure I'll make again. :-)

Shirley