Thai Peanut Chicken

Ingredients:

Servings: 4

1 lb. boneless skinless chicken breasts, diced

1 Tbsp sesame oil

1-2 cups cabbage mix or fresh stir-fry veggie mix

1-2 cups noodles (could use brown rice thai noodles, zucchini noodles, or brown rice)

Peanut Sauce Ingredients:

1/3 cup creamy peanut butter

1 Tbsp honey

2 Tbsp reduced sodium soy sauce

1 Tbsp rice vinegar

1 tsp chili paste

1/2 tsp garlic powder

1/4 tsp red pepper flakes (or more if you like spicy!)

1/4 cup water

Directions:

1. Dice chicken breasts into bite size pieces. Warm 1 Tbsp sesame oil in skillet over medium-high heat and add chicken, cooking until no longer pink. Add in the cabbage mix or stir fry veggies and a little more sesame oil as needed. Cook together for about 5-7 minutes, until chicken is fully cooked and veggies are tender.

2. While chicken and veggies are cooking, prep the peanut sauce by combining all ingredients in a food processor or blender. Add the water last, pouring it in slowly to reach your desired consistency (you can add more or less if you want a thinner or thicker sauce). 

3. Turn the skillet to very low heat as you slowly pour in the peanut sauce to your chicken and veggie mix. Toss until coated. Note: You can reserve some peanut sauce to drizzle on your brown rice, noodles, or zucchini noodles if desired. Place chicken and veggies on top of your cooked brown rice or noodles. Can garnish with scallions, sesame seeds, or crushed peanuts. Enjoy!

This peanut sauce is very versatile and could also be used on crispy baked tofu or shrimp!