Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, sliced into 1-inch strips
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp sea salt
  • 0.25 tsp white pepper
  • 0.5 cup creamy peanut butter
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp red curry paste
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 0.25 cup warm water
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots

Instructions:

  1. Pat the chicken strips completely dry with paper towels and season with salt and white pepper. Heat oil in a heavy-bottomed skillet or wok over medium-high heat until shimmering.
  2. Add chicken in a single layer and perform a high-heat sear for 2 minutes undisturbed until a golden-brown crust forms. Toss and cook for another 2-3 minutes until nearly cooked through. Remove chicken from the pan and set aside.
  3. In a medium bowl, whisk together peanut butter, soy sauce, honey, red curry paste, rice vinegar, grated ginger, minced garlic, and warm water until a smooth emulsion forms.
  4. In the same skillet, add the broccoli, bell peppers, and carrots. Stir-fry for 3-4 minutes until tender-crisp.
  5. Return the chicken to the pan. Pour the peanut sauce over the mixture and toss over residual heat for 1 minute until the sauce thickens and glazes the ingredients. Garnish with cilantro, crushed peanuts, and lime wedges.