Thai Chicken

2 chicken breast cubed
Chicken Marinade:
1 tbsp soy sauce
1 tbsp sherry
1 tbsp cornstarch
1 garlic clove minced
1 tsp grated ginger root

Sauce:
3 tbsp chili sauce
3 tbsp rice wine vinegar
1/4 c peanut butter
1/4 c water
1/3 c soy sauce

Mix chicken with marinade and set aside. Slice some carrots, squash, zucchini, etc. Saute or steam until tender. Set aside. Saute chicken in some olive oil, then set aside with veggies. Combine sauce ingredients and whisk together. Pour sauce into heat pan and stir until peanut butter melts. Simmer for about 5 minutes. Return chicken and veggies to sauce and simmer for a bit. Serve over whole wheat pasta.