Peanut Butter Chicken

Make the sauce. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, coconut aminos, red curry paste, vinegar, ginger and garlic. Set aside.
Cook the aromatics. In a large wok or deep, larger non stick skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
Cook the chicken. Add the chicken and saute, stirring occasionally, until fully cooked through and the juices run clear, about 4-5 minutes. Remove chicken and onion from the skillet and set aside. Strain juices from the skillet.
Saute the veggies. Add the remaining 1 tbsp of oil, then the mixed veggies. Saute until the vegetables are crisp-tender, 3-5 minutes. Cover with lid if needed to slightly steam the veggies.
Add the chicken, onion, and peanut sauce. Return the chicken and onion to skillet. Add the peanut sauce. Toss to coat evenly, and cooked until heated through about 2-3 minutes.
Serve & enjoy! Serve peanut butter chicken hot over rice or cauliflower rice. Top with green onion, cilantro, chopped peanuts and red chili pepper as desired.