Chicken Stir-Fry with Thai Peanut Sauce

Ingredients

• 1 cup hot water , divided
• 0.67 cups creamy , low-salt peanut butter
• 0.25 cups brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon red curry paste , or more to taste
• 0.25 cups canola oil , divided
• 1.5 pounds boneless chicken breasts , cut into
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic , or more to taste
• 1 cup broccoli florets
• 1 large carrot , cut into thick strips
• 0.5 cups halved green beans
• 1 small onion , sliced
• 0.5 cups sliced zucchini
• 0.5 sweets red bell pepper , thinly sliced
• 3 scallions , sliced
• 0.5 cups unsalted , dry-roasted peanuts, divided
• 0.5 cups chopped fresh cilantro , divided
• 1 lime , cut into wedges
• 1 pinch red pepper flakes , Optional

Instructions

1. 1

   Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.

2. 2

   Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.

3. 3

   Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.

4. 4

   Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

5. 5

   Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.

6. 6

   Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.