1-Prepare ingredients: Slice 1 to 1½ pounds boneless skinless chicken breasts or thighs into ½-inch dice or strips. Chop your mixed vegetables such as napa cabbage, broccoli florets, bell peppers, mushrooms, snap peas, shredded carrots, or asparagus. Mince garlic and fresh ginger.

2-Make peanut sauce: In a bowl, whisk together ½ cup creamy smooth peanut butter, 3 tablespoons water, 3 tablespoons honey (adjust sweetness to taste), 2 to 3 tablespoons low sodium soy sauce or tamari, 3 tablespoons Thai red curry paste or desired red pepper flakes, 2 tablespoons rice vinegar or lime juice, 1 to 2 tablespoons minced ginger, 2 to 4 cloves minced garlic, and optional 1 tablespoon toasted sesame oil and brown sugar. Set aside.

3-Sauté aromatics: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add thinly sliced onion (optional) and sauté until fragrant and slightly softened, about 3 minutes.

4-Cook chicken: Add chicken pieces and stir occasionally until fully cooked with clear juices, roughly 4 to 6 minutes depending on size. Remove chicken and onions from pan; set aside.

5-Cook vegetables: Add remaining 1 to 2 tablespoons oil and stir-fry the mixed vegetables until crisp-tender approximately 3 to 8 minutes, starting with firmer vegetables to maintain texture.

6-Combine and simmer: Return chicken and onions to the pan. Pour peanut sauce over mixture and toss well. Simmer gently for 2 to 4 minutes to thicken sauce and heat through thoroughly.

7-Finish and garnish: Stir in roughly chopped dry-roasted peanuts and chopped fresh cilantro or parsley just before serving. Serve hot with cooked brown rice, rice noodles, or preferred grains.