Thai Chicken Stir-Fry

I was looking for a new cookbook with healthy meals and have been enjoying Well Plated by Erin Clarke. The homemade Pad Thai sauce is really good. I added fish sauce to the recipe and would try tamarind in it too. I used 1 tsp red pepper flakes not 2 and the heat was just fine. 

For the Sauce:

½ cup creamy peanut butter

3 tablespoons water

3 tablespoons honey

2 tablespoons low sodium soy sauce, plus additional to taste 3 tablespoons Thai red curry paste

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons red pepper flakes, plus additional to taste

1/2 teaspoon fish sauce 

For the Stir-Fry:

2 tablespoons extra virgin olive oil, divided

1 medium yellow onion, thinly sliced (about 1½ cups)

1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch dice

6 cups chopped vegetables of choice (about 1.5 pounds, peppers, broccoli, shiitake mushroom slices)

½ cup chopped dry-roasted, unsalted peanuts, plus additional to taste

½ cup chopped fresh cilantro, plus additional to taste

Prepared brown rice or rice noodles for serving

1. In a medium bowl, whisk together the sauce ingredients until smooth: the peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, fish sauce and red pepper flakes.

Set aside.

2. Make the stir-fry: In a deep, large nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not yet smoking, add the onion and cook until fragrant and beginning to soften, about 3 minutes. Add the chicken and sauté, stirring occasionally, until fully cooked through, about 4 minutes. The centers of the pieces will no longer be pink and the juices should run clear when a piece is cut. Remove the chicken and onion from the skillet and set aside.

1. With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp-tender, 7 to 8 minutes, depending on the vegetables selectea.
2. Return the chicken and onion to the skillet.

Add the peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.

Sprinkle peanuts and cilantro on top.