First printed in the Rogers Employees Third Annual Second Harvest cookbook.

Ingredients
1 Chicken Breast, cut into strips or chunks
1 tbsp olive oil
½ Onion, diced
¼ cup whole peanuts
½ Red Pepper, chopped into strips about 2" long, ½" wide
3 Mushrooms, sliced
2 garlic cloves, minced
1 tsp ginger, minced
2 Kaffir Lime leaves, thinly sliced (if available)
Dried Basil leaves

Sauce
2 tbsp coconut paste, or ½ cup coconut milk
Milk (if using coconut paste)
1/3 cup Peanut Satay sauce
1 tbsp crunchy peanut butter
1 tbsp Hoisin Sauce
¼ cup Rooster brand sweet chili sauce

Directions
1. Stir-fry chicken in olive oil until cooked through (about 3-4 minutes). Add peanuts and onions and stir-fry for two more minutes. Set aside.
2. In a sauce pan, pour about a ½ cup of milk and add coconut paste. Mix on high until thoroughly blended. If using coconut milk, heat until near boil. On a medium-low heat, stir in satay sauce and peanut butter. Sauce will thicken. For a less thick sauce, continue to add milk until sauce is at desired consistency. Add in hoisin and sweet chili sauce.
3. Mix chicken, onion and peanuts in with sauce. Add in the pepper, mushrooms, garlic, and ginger. Stir for about two minutes. Mix in kaffir lime leaves, if available.
4. Serve on top, or beside a bed of rice
5. Sprinkle basil on top

Makes one serving.