Thai Peanut Chicken Stir Fry

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 414 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Cholesterol: 48 mg
• Sodium: 493 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 6 g
• Total Sugars: 14 g
• Protein: 28 g