Satay Chicken (or anything else)

This recipe is adapted from one of Dana Carpender's low carb ones. This recipe is still regularly made long after KISA and I discarded the low carb diet because it is just so damn nice! I have made it with tofu instead of chicken in the past and last night made it with 3 or 4 cups mixed veges instead of meat. It says it serves 4 but it is very moreish so 2 is more like it! I use less meat than the 500g as I just know we will scoff the lot. I have been known to lick the frypan during clean up time.
Serves 4

500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)

Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.