This is my new favorite dish. It's a one pan meal that is quick, easy and so cozy. The creamy thai peanut sauce pairs so well with the fresh veggies and chicken and will make your tastebuds sing!
0 Make the sauce. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, coconut aminos, red curry paste, vinegar, ginger and garlic. Set aside.
1 Cook the aromatics. In a large wok or deep, larger non stick skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
2 Cook the chicken. Add the chicken and saute, stirring occasionally, until fully cooked through and the juices run clear, about 4-5 minutes. Remove chicken and onion from the skillet and set aside. Strain juices from the skillet.
3 Saute the veggies. Add the remaining 1 tbsp of oil, then the mixed veggies. Saute until the vegetables are crisp-tender, 3-5 minutes. Cover with lid if needed to slightly steam the veggies.
4 Add the chicken, onion, and peanut sauce. Return the chicken and onion to skillet. Add the peanut sauce. Toss to coat evenly, and cooked until heated through about 2-3 minutes.
5 Serve & enjoy! Serve peanut butter chicken hot over rice or cauliflower rice. Top with green onion, cilantro, chopped peanuts and red chili pepper as desired.
