In a small bowl, combine all the ingredients for the sauce.
Coat chicken. In a bowl, toss the chicken pieces with cornstarch until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the frozen stir fry veggies to the skillet. Stir-fry until the veggies are heated through and tender.
Return the chicken back to the pan and pour the sauce in. Cook for an additional 2-3 minutes, stirring, to allow the flavors to meld.
Garnish with chopped green onions, cilantro, or crushed peanuts for extra flavor and texture.
Notes
Use smooth natural peanut butter. Do not use crunchy peanut butter for this creamy peanut butter sauce. You can also use almond butter, tahini, or sunflower seed butter for a nut-free alternative.
Serve this easy peanut butter chicken recipe over brown rice, white rice, or even cauliflower rice. You can also eat it with noodles.
Finish the dish with some chopped peanuts, green onions, cilantro, or sesame seeds. For an added kick, sprinkle the dish with some red pepper flakes.
To serve to a toddler who struggles with mixing of their foods, make a deconstructed plate.