Slice the chicken breasts into thin strips, about half an inch thick. Try to keep the pieces close in size so they cook evenly. I used to leave the strips too thick because I was rushing, but thinner pieces really work better here. Pat the chicken dry with paper towels before seasoning because that helps it brown instead of steam.

Place the chicken in a bowl and add the soy sauce, garlic, ginger, and olive oil. Toss everything together until the chicken is coated. Let it sit for about 10 minutes while you prep the other ingredients. You don’t need a long marinade time because the satay sauce brings most of the flavor.

In another bowl, stir together the Trader Joe’s Thai Peanut Satay Sauce, lime juice, brown sugar, warm water, and red pepper flakes if using. The warm water helps loosen the sauce a little so it coats the chicken evenly.

The sauce should look creamy but pourable. If it seems really thick, add another tablespoon of warm water. I noticed different bottles sometimes vary slightly in thickness.

Cook the jasmine rice according to package directions. Usually I use 1 cup of rice with 1 3/4 cups water.

Bring the water to a boil, lower the heat, cover, and simmer until the rice is tender and fluffy. Mine usually takes around 15 minutes. Once cooked, let it sit covered for 5 minutes before fluffing with a fork.

Sometimes I make the rice earlier in the day because this dinner comes together pretty fast once the skillet gets hot.

Heat a large skillet over medium heat. Once hot, add the chicken in a single layer. You may need to cook it in two batches depending on your pan size.

Cook for about 4 to 5 minutes on the first side without moving it too much. You want some golden brown color. Flip the chicken and cook another 3 to 4 minutes.

The kitchen starts smelling really good at this point because the garlic and ginger cook into the chicken.

If using vegetables, add the broccoli, peppers, and carrots during the last few minutes of cooking. Stir occasionally until they become slightly tender but still have a little crunch.

Lower the heat slightly before pouring in the peanut sauce mixture. This part matters because peanut sauces can scorch quickly.

Stir everything together so the chicken gets coated evenly. Let the sauce simmer gently for about 3 to 4 minutes until slightly thickened.

The sauce should cling to the chicken without becoming pasty. If it thickens too much, add a splash of water.

The first time I made this Trader Joe's Thai Peanut Satay Sauce Recipe, I walked away from the pan for maybe two minutes and the sauce got way too sticky. Now I stay nearby and stir pretty often during this step.

Spoon rice into bowls and top with the peanut chicken mixture.

Add chopped peanuts, green onions, cilantro, and fresh lime wedges. I usually squeeze extra lime juice over mine because it brightens everything up.

Serve immediately while the sauce is still creamy and warm.