- 2/3 cup creamy peanut butter
- 1/3 cup water
- 1/4 cup brown sugar
- 3 tablespoons reduced sodium soy sauce — divided
- 1 tablespoon fish sauce
- 3 tablespoons red curry paste
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 4 teaspoons red pepper flakes — divided
- 4 tablespoons extra virgin olive oil — divided
- 2 tablespoons minced garlic — about 6 cloves
- 1 medium onion — thinly sliced
- 12 ounces boneless skinless chicken breast — (about 2 breasts), cut into 1/2-inch
- 28 ounces frozen mixed vegetables — of choice, thawed (or substitute fresh)
- 10 ounces fresh mushrooms, — sliced (or substitute any fresh or frozen, thawed vegetable)
- 1/2 cup unsalted dry roasted peanuts, — chopped, plus additional for serving
- 1/2 cup chopped fresh cilantro — plus additional for serving
- Prepared brown rice, — quinoa, or whole wheat spaghetti, for serving
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In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
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In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
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Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
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Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
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Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
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