Easy, easy chicken in peanut sauce

Summer meals at our house have been all about the grill, but this weekend it cooled down a little so I decided to wok it on out. Thanks to a couple shortcuts in the way of Asian sauces, I managed to put together a beautiful and very tasty dinner in about 20 minutes.

While cooking a batch of rice in the microwave, I heated about 2 tablespoons canola oil with a couple shakes of peanut oil at medium high heat in my electric wok. I added one pound of chicken tenders, chopped into bite-sized pieces. After four minutes, I stirred the chicken to brown the other side for a few more minutes. Then I set aside the chicken on a plate.

To the oil in the wok, I added a handful of chopped carrots and a half of a Vidalia onion, diced. I stir-fried those 'til carrots were lightly browned, about 7 minutes. Then I reduced heat to medium, added a cup of fresh green beans, and covered the wok for five minutes. Then I added chopped red and green pepper and two tablespoons of Kikkoman Classic Stir-Fry sauce. I heated that 'til the peppers started to turn soft. Then I added a shake of red pepper flakes and some sesame seeds. I emptied that into a small bowl and covered to keep warm.

Then, I put the chicken back into the wok with about a cup of House of Tsang Bankok Padang Peanut Sauce. I heated that for five minutes. Then I added two tablespoons chopped fresh parsley from my garden. I served the veggies and chicken with rice with Man Vintners Chenin Blanc, a wine we've come to particularly like this summer. Mmm.