For the Stir-Fry:

• 1 lb boneless, skinless chicken breast, sliced thin
• 1 tbsp olive oil (or avocado oil)
• 1 red bell pepper, sliced thin
• 1 cup broccoli florets
• 1 small carrot, julienned
• 1/2 small red onion, sliced thin
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (adjust to heat preference)
• 1/4 cup chopped peanuts (for garnish)
• 2 tbsp chopped fresh cilantro (for garnish)
• 1 tbsp lime juice
• 4 oz rice noodles or 2 cups cooked jasmine rice

For the Thai Peanut Sauce:

• 1/3 cup natural peanut butter (no sugar added)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (or maple syrup for vegan-friendly)
• 1 tbsp rice vinegar
• 1 tbsp sriracha (or more if you like it spicy)
• 1 tsp toasted sesame oil
• 2 tbsp warm water (to thin out the sauce)
• 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)