Directions

• In a small bowl, mix the store-bought peanut sauce with 1–2 tbsp warm water or broth if needed to thin to a pourable consistency (like heavy cream). Set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken, season lightly with salt, and cook until just browned and cooked through, about 4–6 minutes. Remove to a plate.
• In the same pan, add a touch more oil if needed. Add onion, bell pepper, and peas; stir-fry 2–3 minutes until crisp-tender. Add garlic (and ginger, if using) for 30 seconds until fragrant.
• Return chicken to the pan. Pour in the prepared peanut sauce and toss, letting it simmer 1–2 minutes until glossy and coats everything. If too thick, splash in a little water; if too thin, simmer another minute.
• Spoon over hot jasmine rice. Top with chopped peanuts, cilantro, and a squeeze of lime.