Chicken satay stirfry

I made this for dinner for two, but it made enough for lunch the next day as well. Use whatever veges you like in a stirfry, pretty much anything goes

2-3 chicken thighs

2 cups of vegetables, chopped

2 garlic cloves, crushed

2 tablespoons natural peanut butter

2 tablespoons dark soy sauce

¼ cup chicken stock

1 tablespoon chili sauce or sweet chili sauce

-        --  Mix the soy, stock, sauce and peanut butter is a bowl.

Noodles or rice to serve with

Method:

Brown off the chicken in a wok. Set it aside. Cook the noodles/rice and set aside.

Fry off the garlic, and half-cook the veges in the wok with a little water if needed.

Chuck in the sauce mixture and chicken. If you want your noodles saucy, put them in there too, otherwise divide the noodles up between the serving bowls and spoon the satay mixture over them.