Ingredients
1/2 cup Thai peanut sauce1/2 cup teriyaki sauce1/4 cup chunky peanut butter2 teaspoons Worcestershire sauce3/4 pound boneless skinless chicken breasts, cut into thin strips3 tablespoons olive oil, divided1 tablespoon sesame oil3 cups chopped sweet onions4 celery ribs, sliced diagonally2 medium carrots, sliced diagonally1/2 pound sliced baby portobello mushrooms4-1/2 teaspoons minced fresh gingerroot3 garlic cloves, minced1/3 cup thinly sliced green onionsHot cooked rice
Preparation
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.
