Chicken Stir-Fry from runners world

Ingredients
2 tablespoons canola oil, divided
1 pound ground chicken breast
1 small onion, thinly sliced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 cups green beans cut in half
3 cups broccoli cut into 1/2-inch pieces
3 cups thinly sliced cabbage
1 1/4 cups thinly sliced shiitake mushrooms
3 tablespoons soy sauce
2 tablespoons sriracha (a hot chile sauce)
1 tablespoon rice wine vinegar or lime juice
3 scallions (green and white parts), sliced
1 bunch cilantro (about 3 cups chopped)
1/8 teaspoon salt, optional
1/4 cup chopped peanuts

Instructions
Heat a sauté pan over medium-high. Add one tablespoon oil, then add chicken. Cook until no longer pink. Remove from pan and set aside. In the same pan add remaining oil and onion. Cook till translucent (3 minutes). Add garlic and ginger. Cook 1 minute. Add green beans, broccoli, cabbage, and mushrooms. Cook till slightly tender (5 minutes). Add soy sauce, sriracha, and vinegar. Cook to reduce slightly (3 minutes). Return chicken to pan. Add scallions and cilantro. Turn off heat. Season with salt. Top with peanuts. Serves 4.