Combine sauce ingredients in a blender and puree until smooth. Taste and adjust seasoning, if necessary. Set aside. Heat oil to medium high in a wok or large skillet. Add cubed chicken and saute 2-3 minutes, until starting to brown. Add pepper flakes and Thai chilies and saute for 30 seconds. Add vegetables and stir fry until veggies start to soften and brown, about 3-4 minutes. Add sauce to the pan and allow to simmer 2-3 minutes, until thick, stirring frequently. Serve stir fry over noodles or rice and garnish with green onion, peanuts and cilantro.
View the recipe instructions at The Gourmet RD
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