Ingredients

The following ingredients have 6 Servings
  • ½ cup creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 3 tablespoons Thai red curry paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic clove (minced)
  • 2 teaspoons red pepper flake
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 medium yellow onion (thinly sliced (about 1½ cups))
  • 1 pound boneless skinless chicken breasts or thighs (cut into ½- inch dice)
  • 6 cups chopped vegetables of choice (I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli)
  • ½ cup dry-roasted peanuts (roughly chopped)
  • ½ cup chopped fresh cilantro
  • Prepared brown rice (for serving)

Instruction

  • In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  • In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
  • Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
  • Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
  • Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
  • Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.