Ingredients:

  • 2 tablespoons olive oil
  • 1 ½ – 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon coarse salt
  • Black pepper, to taste
  • 1 head broccoli, cut into florets
  • 1 ½ cups sugar snap peas, sliced or chopped in half
  • 1 red bell pepper, chopped
  • 1 can sliced water chestnuts, drained
  • Chopped fresh cilantro, for garnish (optional)
  • Chopped peanuts, for garnish (optional)
  • ½ cup peanut butter
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons green or red curry paste
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons Sriracha sauce
  • 2 – 3 tablespoons water

Instructions:

  1. In a small bowl, whisk together peanut butter, brown sugar, soy sauce, rice vinegar, curry paste, ginger, garlic, Sriracha, and water until smooth. Adjust the consistency with additional water as necessary. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper. Cook until browned and fully cooked, approximately 6–8 minutes. Remove chicken from skillet and set aside.
  3. In the same skillet, add remaining olive oil. Add sugar snap peas, red bell pepper, and broccoli florets. Stir-fry for about 5 minutes, or until vegetables are tender but crisp.
  4. Return the cooked chicken to the skillet along with water chestnuts. Pour the peanut sauce over the mixture and toss to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to warm and thicken slightly.
  5. Top with chopped cilantro and peanuts (if using). Serve immediately with jasmine rice.