Spicy Chicken and Vegetable Stir-Fry with Peanut Sauce

1.Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil. Gradually whisk in the hot water until the sauce is smooth and reaches a pourable consistency. Set aside.

2.Prepare the Vegetables: Blanch the broccoli florets and sweet potato cubes in boiling salted water for 2 minutes until slightly tender-crisp. Immediately drain and plunge them into an ice bath to stop the cooking process; drain well and set aside.

3.Season the Chicken: Pat the chicken strips dry and season lightly with salt and pepper.

4.Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the wok and set aside.

5.Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the sliced onion and sauté for 2 minutes until slightly softened. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

6.Combine Ingredients: Return the cooked chicken to the wok along with the blanched broccoli, sweet potato, and julienned carrots. Toss everything together for 1-2 minutes to heat through.

7.Sauce and Serve: Pour the prepared peanut sauce over the chicken and vegetables. Toss quickly and continuously for about 1 minute until everything is evenly coated and the sauce has thickened slightly. Do not overcook once the sauce is added.

8.Garnish and Plate: Remove the stir-fry from the heat. Serve immediately over rice or noodles (not included in ingredients list). Garnish generously with sliced spring onions and chopped peanuts, if using.