Spicy Sesame Stir-Fry

Here is one of those "toss everything in a pan and hope it turns out alright" recipes.  This is usually my method for cooking and sometimes, I have better luck than others. I like this recipe because it is simple and made with stuff I usually have hanging around the fridge and pantry.

Ryan likes things to be spicy and strong-flavoured, so I ventured this sauce and it was a hit. You'll see the vegetables I used listed below, but I would say you could use just about anything in here. A warning for future recipe posts: I use bell peppers in EVERYTHING. They are delicious and good for you. I don't think I need to explain myself. But, you could also use mushrooms, spinach, bok choy, carrots, celery...whatever strikes your mood.

A word of caution: for those who are sensitive to spice, tread lightly friends! Sambal is delicious but can be deadly if you go crazy with it. Add a little and taste as you go to see if it is to your taste.

Now, go forth and stir-a-fry!

Stir-Fry-ables
1/2 a medium sized onion - diced
2-3 cloves of garlic
1/2 -3/4 lb chicken breast or tofu
1/2 each red and orange bell pepper
1 cp broccoli florets
1/2 cp zucchini

Sauce
1/4 cp brown sugar
1/4 cp soy sauce
1-2 tbsp sambal olek (according to you taste)
2 tbsp crunchy peanut butter

Garnish
2 tbsp toasted sesame oil
handful of sesame seeds
parsley or cilantro - diced

First, dice your onion and garlic and set to simmering on medium to low heat. Now would be a good time to prep the vegetables you'll be using as well. I recommend cutting them into medium-sized pieces. Set veggies aside.

Next, cut chicken into long thin pieces. Or, if using tofu, into bite-sized cubes. Add to pan when onion and garlic are translucent. Brown chicken/tofu - this should take about 5 minutes - do not overcook!

Add sauce ingredients. Allow to simmer about 8 minutes, until chicken/tofu is cooked through and sauce has thickened. Add vegetables.

Cook about 5 minutes or until veggies are just tender. Toss with sesame oil and seeds. Serve over rice and garnish with parsley (or cilantro if you are into that sort of thing).