Chicken Stir Fry with Thai Peanut Sauce

INGREDIENTS

2/3 cup

creamy peanut butter

1/3 cup

water

1/4 cup

brown sugar

3 tbsp

reduced sodium soy sauce, divided

tablespoon fish sauce

tablespoons red curry paste

2 tbsp

rice vinegar

1 tbsp

minced fresh ginger

4 tsp

red pepper flakes, divided

4 tbsp

extra virgin olive oil, divided

2 tbsp

minced garlic (about 6 cloves)

medium onion, thinly sliced

12 oz

boneless, skinless chicken breast (about 2 breasts), cut into 1/2-inch

28 oz

frozen mixed vegetables of choice, thawed (or substitute fresh)

10 oz

fresh mushrooms, sliced (or substitute any fresh or frozen, thawed vegetable)

1/2 cup

unsalted dry roasted peanuts, chopped, plus additional for serving

1/2 cup

chopped fresh cilantro, plus additional for serving

Prepared brown rice, quinoa, or whole wheat spaghetti, for serving