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½ cup creamy peanut butter

3 tablespoons water

3 tablespoons honey

2 tablespoons soy sauce

3 tablespoons Thai red curry paste

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger (i use the tube ginger in my friedge)

2 cloves garlic clove (minced)

2 teaspoons red pepper flake

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 (I use bell peppers and broccoli)

½ cup dry-roasted peanuts (roughly chopped) (buy the small package near the checkout isles)

Prepared rice of choice for serving

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

2. In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.

3. Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.

4. Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.

5. Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.

6. Stir in peanuts if desired in your bowl! Serve hot over rice.

Tips: for the sauce, if you like it more spicy- add extra red curry paste and red pepper. If you want it more peanut butter taste, add a little extra PB. Extra sauce saves well in the fridge to put on left overs the next day!