Thai Peanut Chicken
2/3 cup creamy peanut butter
1/3 cup water
1/4 cup brown sugar (or stevia for low carb)
3 tablespoons reduced sodium soy sauce (divided)
1 tablespoon fish sauce
3 tablespoons red curry paste
2 tablespoons Honey Ginger White Balsamic
4 tablespoons Cayenne Chili Olive Oil (divided)
2 tablespoons minced garlic (about 6 cloves)
1 onions (medium, thinly sliced)
12 ounces boneless skinless chicken breasts (about 2 breasts, cut into 1/2-inch)
1 red bell pepper, diced
10 ounces fresh sliced mushrooms
1/2 cup unsalted dry roast peanuts (chopped, plus additional for serving)
1/2 cup chopped fresh cilantro (plus additional for serving)
In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste and Honey Ginger White Balsamic until smooth. Set aside.
In a large wok or deep skillet, heat 2 tablespoons Cayenne Chili 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 and 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.
Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce. 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 riced cauliflower. Garnish with additional chopped peanuts and cilantro, as desired .
*Thai red curry paste and fish sauce are widely available at most grocery stores in the Asian food aisle.