Thai Peanut Sauce Stir-Fry

1. Preparation

Wash and chop the bell peppers into thin strips.

Slice the onion into thin wedges.

Mince the garlic.

Julienne the carrots.

Chop the broccoli into small florets.

If using chicken, slice it into bite-sized pieces.

If using tofu, press it to remove excess moisture, then cut it into cubes.

2. Make the Peanut Sauce

In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and minced garlic until combined.

Add water a tablespoon at a time to reach your desired consistency for the sauce.

3. Cooking

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the sliced chicken or tofu and cook until browned and cooked through, about 5-7 minutes.

Remove the cooked chicken or tofu from the skillet and set aside.

In the same skillet, add the chopped onion and sauté for about 2 minutes until it begins to soften.

Add the bell peppers, carrots, and broccoli. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

Return the cooked chicken or tofu to the skillet.

Pour in the peanut sauce and toss everything together to evenly coat.

Cook for an additional 2-3 minutes until everything is heated through.

Serve hot over rice or noodles.