Ingredients
1/2 cup canned coconut milk (I used the light one I bought at Trader Joe’s)
1/4 cup soy sauce
1/4 cup creamy or crunchy peanut butter
1 Tbsp light brown sugar
2 Tbsp lemon juice
1 generous Tbsp Penzey’s Sate’ seasoning
1/4 cup chopped onion
2 Tbsp sesame oil
Vegetables of your choice
Preparation
In skillet, over medium heat, cook 1/4 cup chopped onion in 2 Tbsp sesame or vegetable oil until soft.
Add chopped chicken/pork/tofu pieces (about 1/3- 1/2 lb.), and cook, stirring, until tofu is heated through or meat is cooked. Add some white wine or broth to keep protein from sticking.
Add choice of diced or shredded vegetables - as much as you’d like - and stir to heat through. I used the Broccoli Slaw from Trader Joes and would recommend this, it cooks quickly and is really delicious.
Add the prepared satay sauce and stir to heat through, for just a few minutes. I stirred in some cooked pasta to finish the dish; this may also be served over cooked rice, noodles, or other grain.
