Thai Chicken And Broccoli Stir-Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, sliced thin
peanut oil
4 cloves garlic, minced
6 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 stalk fresh lemongrass, chopped
3 cups broccoli florets
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
1 tablespoon peanut butter
1/2 teaspoon galanga powder or 1/4 teaspoon ground ginger
1/2 fresh lime
1/3 cup chopped fresh basil

Preparation

Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
Return chicken to pan with broccoli and stir well.
Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).