Ingredients

• Chicken Thighs B/S
• Red Onion
• Garlic
• Red Bell Pepper
• Carrot, Sliced
• Peanut Sauce
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes optional
• 1/4 cup coconut milk or water for a thinner sauce
• 1 tablespoon Sriracha or chili paste optional
• 1 tablespoon chopped peanuts optional, for garnish
• 1 tablespoon chopped fresh cilantro optional
• Serving
• Rice

Directions

• In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, coconut milk, and Sriracha if using.
• Whisk until smooth and creamy, adjusting with more liquid if a thinner consistency is desired.
• Taste and adjust seasoning to your liking—more honey for sweetness, soy sauce for saltiness, or chili for heat.
• Serve garnished with chopped peanuts and cilantro if desired.

Notes

• 4-20-25
• I added Chili Garlic Sauce & Water to thing the sauce.

Photos