Fumbling Toward Culinary Talent: Spicy Peanut Chicken & Vegetables

I can't find the original recipe on the website of The Washington Post, but that is where I got this recipe that I slightly modified. 

The recipe calls for using a wok. I don't have one of those, so I did it even better by using my four-burner Blackstone griddle. 

Ingredients

4 boneless, skinless chicken thighs, cut into small pieces

half of a yellow onion, roughly chopped

half of a bell pepper, roughly chopped

2 carrots, cut into skinny medallions

2 cups of broccoli, cut into small florets

1-2 cups of sliced baby bella mushrooms

1/3 cup of creamy peanut butter

3-4 TB of low-sodium soy sauce

2 ts of red pepper flakes

1-2 TB of minced or grated fresh ginger

2 garlic cloves, minced

Juice of half of a lemon

Rice

Salt and pepper to taste

Soy sauce

Vegetable oil

Process

I first made the spicy peanut sauce. In a large bowl, combine the peanut butter, soy sauce, red pepper flakes, ginger, garlic, and lemon juice. Bring together with a whisk. If it's too sour tasting because of the lemon, add a little water to smooth it out. 

Coat the griddle with vegetable oil and get it to medium-high heat on one side of the griddle. Set the other side to low. 

Start with the chicken and season and fully cook. Toward the end add in some soy sauce. Move the chicken to the side of the griddle on low. 

On the hotter part of the griddle, add the vegetables and cook thoroughly. Just like with the chicken, season and add some soy sauce at the end. 

Put the chicken and vegetables in the large bowl with the peanut sauce and coat thoroughly. Serve over rice.