Thai Peanut Chicken Stir Fry {One Pan!}

feelgoodfoodie.net

Belinda

subheading: For the Sauce:

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

subheading: For the Stir Fry:

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 at feelgoodfoodie.net

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