Start by cutting the chicken thighs into bite-sized pieces. Chop the red bell pepper, slice green onions, and mince the garlic and ginger. Set everything aside and keep them within reach for quick assembly.
In a wok or large skillet, heat 2 teaspoons of peanut oil over medium-high heat until it's shimmering. This will give your stir fry a lovely nutty flavor.
Add the chicken pieces to the hot oil, stirring frequently. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Once the chicken is cooked, add the minced garlic, ginger, and chopped red bell pepper to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, rice vinegar, Sriracha, sesame oil, and corn starch. Pour this sauce over the chicken and vegetables, and stir well to combine. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Stir in the honey-roasted peanuts and chopped cilantro, mixing well until everything is evenly coated in that delicious sauce.
Spoon the stir fry over hot cooked rice and serve with lime wedges on the side for a zesty finish. Enjoy every bite of your homemade Cilantro Chicken Stir Fry!
