Easy Chicken Stir-fry Skillet

Heat oil in a large skillet over medium-high heat for about 1 minute until shimmering.

Add chicken breast strips to the hot skillet and cook, stirring occasionally, until golden brown and cooked through, about 8-10 minutes. Transfer to a plate and set aside.

In the same skillet, add the thawed stir-fry vegetables and cook for 3-4 minutes, stirring frequently, until they are heated through and tender-crisp.

Return the cooked chicken to the skillet with the vegetables.

Whisk together the Asian sesame with ginger dressing, soy sauce, and honey in a small bowl until well combined.

Pour the sauce over the chicken and vegetables, then stir everything together gently for 1-2 minutes until the sauce coats all ingredients and is heated through.

Remove from heat and stir in the chopped peanuts.

Divide the hot cooked instant white rice among four plates or bowls and top each serving with the chicken stir-fry mixture.