12 oz.boneless skinless chicken breast, cut into 1/2 inch cubes
28 oz.frozen mixed vegetables, thawed
1/2 cupdry roasted peanuts, unsalted
1/2 cupfresh cilantro
1In a medium bowl, combine the peanut butter and Thai red curry sauce. Whisk to combine. Set aside.
2In a large frying pan, heat 2 tablespoons of olive oil over medium high heat. Add the onion and cook until softened. Add the garlic and cook for 30 second. Add the chicken and cook until the middles are no longer pink and the juices run clear, about 5 minutes. Remove chicken from pan and set aside.
3Meanwhile, cook the Grain Trust Jasmine Rice according to the packet instructions.
4To the pan, add the remaining 2 tablespoons olive oil over medium heat. Add the mixed vegetables, followed by the Thai red curry sauce mixture. Stir to combine. Return chicken to the pan and toss to coat.
5Stir in the peanuts and cilantro. Serve on a bed of jasmine rice.