Ingredients

• 8 oz. uncooked brown rice
• 1/3 cup water
• ¼ cup reduced-sodium soy sauce
• ¼ cup peanut butter
• 1 Tbsp. minced garlic
• ½ tsp. crushed red pepper flakes
• 1 lbs. boneless skinless chicken breast cut into ½ inch strips
• 2 Tbsp. olive oil
• 1 bunch broccoli, cut into florets
• ½ cup shredded carrot
• 1 cup frozen string green beans
• ¼ cup unsalted peanuts

Directions

• Cook brown rice according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, garlic and pepper flakes.
• In a large skillet or wok, stir-fry chicken in 1 tbsp. olive oil until no longer pink. Remove and keep warm. Stir-fry broccoli, carrots and string green beans in 1 tbsp. olive oil until vegetables are tender.
• Add sauce mixture and chicken to the vegetable stir-fry. Serve on a bed of brown rice and top with unsalted peanuts as desired. 

Recipe: Kramer Daugherty, RDN