Peanut Thai Stir-fry with Chicken

Ingredients

8 oz. uncooked brown rice

1/3 cup of water

1/4 cup reduced-sodium soy sauce

1/4 cup peanut butter

1 Tbsp. minced garlic

1 tsp. crushed red pepper flakes

1 lb. boneless skinless chicken breast cut into 1/2 inch strips

2 Tbsp. olive oil

1 bunch broccoli, cut into florets

1/2 cup shredded carrot

1 cup frozen string beans

1/4 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 by Kramer Daugherty, RDN

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