Peanut Thai Stir-fry with Chicken
- 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