Chop veggies and chicken thighs into bite-sized pieces.
Heat skillet with coconut oil. Cook chicken until nearly done.
Whisk all sauce ingredients together in a bowl.
Add veggies to chicken and cook until tender.
Stir in peanuts, garlic, and ginger.
Pour in sauce and cook until reduced, 3–5 minutes.
Optional: Add xanthan gum to thicken.
Serve hot with cauliflower rice or on its own.
