Recipe For Disaster

4 boneless chicken breast halves, cut in strips

(drain on paper towel to remove excess moisture for best browning)

Pam or oil for sauteing

Sauce:

3 - 4 Tbsp. finely chopped onion

2 garlic cloves, chopped fine (use a garlic press!!)

1 - 2 tsp. sweet chili sauce - Asian food section of store

1/2 cup crunchy peanut butter (use smooth if necessary)

2 Tbsp. fresh lime juice (1 lime) - microwave lime for 20 sec. for more juice

grated rind of lime, optional - for enhanced lime flavour

1 - 2 tbsp. soy sauce (or more to taste)

1 Tbsp. grated fresh ginger

1 can (400 ml.) coconut milk

Saute chicken strips. Remove to a separate plate.

Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.

Judy's notes:

Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.

Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.

USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don't have one! For the grated rind, one of those "V" shaped vegetable peelers that has a grater in the handle is perfect.

Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.