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<\/a><\/p>\nINGREDIENTS<\/strong> DIRECTIONS<\/strong> To keep up with all our latest posts, follow our Twitter<\/em><\/a> and like us on Facebook<\/em><\/a> and never be short of new recipes to try.<\/p>\n
\n2\/3 cup creamy peanut butter
\n1\/3 cup water
\n1\/4 cup brown sugar
\n3 tablespoons reduced sodium soy sauce, divided
\n1 tablespoon fish sauce
\n3 tablespoons red curry paste
\n2 tablespoons rice vinegar
\n1 tablespoon minced fresh ginger
\n4 teaspoons red pepper flakes, divided
\n4 tablespoons extra virgin olive oil, divided
\n2 tablespoons minced garlic (about 6 cloves)
\n1 medium onion, thinly sliced
\n12 ounces boneless, skinless chicken breast<\/em><\/a> (about 2 breasts), cut into 1\/2-inch
\n28 ounces frozen mixed vegetables of choice, thawed (or substitute fresh)
\n10 ounces fresh mushrooms, sliced (or substitute any fresh or frozen, thawed vegetable)
\n1\/2 cup unsalted dry roasted peanuts, chopped, plus additional for serving
\n1\/2 cup chopped fresh cilantro, plus additional for serving
\nPrepared brown rice, quinoa, or whole wheat spaghetti, for serving<\/p>\n<\/a><\/p>\n
\nIn 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.
\nIn 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 saut\u00e9, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
\nAdd 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.
\nReturn 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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\nServe stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
\nThai red curry paste and fish sauce are widely available at most grocery stores in the Asian food aisle. Store leftover Chicken Stir Fry with Thai peanut sauce in the refrigerator for up to 1 week or freeze for up to 2 months.<\/p>\n