12ouncesboneless skinless chicken breast — (about 2 breasts), cut into 1/2-inch
28ouncesfrozen mixed vegetables— of choice, thawed (or substitute fresh)
10ouncesfresh mushrooms,— sliced (or substitute any fresh or frozen, thawed vegetable)
1/2cupunsalted dry roasted peanuts,— chopped, plus additional for serving
1/2cupchopped fresh cilantro— plus additional for serving
Prepared brown rice,— quinoa, or whole wheat spaghetti, for serving
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.
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.
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.
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.
Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.