Ben received a new wok for Christmas, and he and Heather put it to good use by making Chicken in Thai Peanut Sauce (recipe on p. 214). Ben put his own twist on this recipe by adding mushrooms to the other ingredients. He also suggests cooking the broccoli until the edges begin to brown before adding the chicken. What I would recommend is that you as the cook should judge which gets added first. I personally like vegetables to be crunchy, so I tend to add them to the very end of a stir fry. If you like them a bit more cooked, then add them earlier. That's the beauty of a dish like this - you can add or substitute ingredients, and can cook it less or more, depending on your individual taste.  The best part of this one though is the sauce. To quote Ben, "The Peanut Sauce is like candy. Delicious recipe and will make again!" Try this one and some of the other stir fry recipes included in the Cookbook. Or . . . make up your own.  Just cook something!