The sauce is basically a satay sauce, just a little thinner.
1 teaspoon fresh ginger, peeled/grated
1 medium red bell pepper, coarsely chopped
1/4 to 1/3 cup coarsely chopped onion
2 cloves fresh garlic, finely chopped
1 lb boneless, skinless chicken thighs, cut into bite size pieces
This can be made vegetarian by swapping the chicken stock for vegetable stock. We also garnished with seared scallops.
1/2 large white onion, chopped
1 Tbsp clarified butter
1 bay leaf
2 sprigs fresh thyme
4 cups chicken broth or vegetable broth if making vegetarian version