Ingredients

• 2/3 c. creamy peanut butter
• 1/2 c. water
• 4 T. brown sugar
• 4 T. reduced sodium soy sauce, divided
• 3 T. Thai red curry paste*
• 2 T. rice vinegar
• 1 T. ginger
• 4 tsp. red pepper flakes, divided
• 4 T. olive oil, divided
• 2 T. minced garlic
• 1 medium onion, thinly sliced
• 11 oz. boneless, skinless chicken breast (about 2 breasts), cut into bite-sized cubes
• 28 oz. frozen mixed vegetables of choice, thawed
• 1 container (10 oz.) fresh mushrooms, sliced
• 1/2 c. unsalted dry roasted peanuts, chopped
• Fresh cilantro, chopped
• Additional red pepper flakes for more heat, as desired
• Prepared brown rice, quinoa, or whole wheat spaghetti for serving
*Ingredient note: Thai red curry paste is widely available in all standard grocery stores. Look for it in the Asian foods section.

Directions

1. In a medium bowl, whisk together peanut butter, water, brown sugar, 2 T. soy sauce, curry paste, rice vinegar, ginger, and 2 tsp. red pepper flakes until smooth. Set aside.
2. In a large wok or deep skillet, heat 2 T. olive oil over medium heat. Add garlic and onion. Cook, stirring frequently, until garlic begins to smell fragrant. Add chicken and sauté until the middles are no longer pink and juices run clear. Remove chicken from pan and set aside.
3. Add remaining 2 T. olive oil to pan. Add all remaining vegetables and sauté until heated through and beginning to brown, about 6-10 minutes, depending on the veggies selected.
4. Return chicken to pan. Add reserved peanut sauce and remaining 2 T. soy sauce and 2 tsp. red pepper flakes. Cook and stir until entire stir fry is heated through.
5. Serve atop prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with chopped peanuts, cilantro, and additional red pepper flakes, as desired.