Thai-Style Mushroom and Chicken Stir-Fry

In the interest of trying something a bit healthier, I pulled out my old copy of The Mayo Clinic Williams-Sonoma Cookbook and set about finding a recipe that Husband would actually eat.  He has finally come around to Thai food, so I adapted this recipe for our tastes. 

This recipe started as Thai-Style Mushroom and Tofu Stir-Fry, but for us, it's out with the tofu and in with the chicken!  I want to try cooking with tofu one day, as I happen to love tofu with my Thai food (Pad See Ew with Tofu is my favorite).  But for now, we start with the safer alternative.
     

Substitutions: Chicken for tofu, obviously.  I used portabella mushrooms, as our Kroger did not have fresh oyster mushrooms available.  And since we had regular Jif in the pantry, I used that instead of the reduced-fat peanut butter.  For more heat, I added sriracha in place of red pepper flakes. This was so fresh, colorful, and delicious served over rice.  I found myself wanting more veggies! 

Here's my recipe below, adapted from the original: 

Thai-Style Mushroom and Chicken Stir-Fry

Ingredients
2 chicken breasts, cut into strips or bite size pieces
1/4 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon sriracha sauce
8 ounces portabella mushrooms, sliced
8 ounces snow peas, ends trimmed and strings pulled
8 ounces canned sliced water chestnuts, rinsed and drained

1/2 cup chopped cilantro

Preparation Instructions
In a small bowl, whisk together the peanut butter, soy sauce, and lime juice until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and whisk until blended. Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray and heat over high heat. Add the chicken and cook just until opaque. Add the mushrooms and stir-fry until lightly browned, about 4 minutes. Add the snow peas and continue stir-frying until the peas are tender-crisp, 2-3 minutes. Add the peanut butter mixture, water chestnuts, and tofu, and stir-fry until the sauce thickens slightly, about 1 minute. Serve over steamed rice or noodles. Sprinkle with the cilantro.  Serves 3-4.