serves 8
4 cups water
2 cups uncooked white rice
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves – cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
2 1/2 cups broccoli florets
3/4 cup chopped green onions
1/3 cup unsalted dry-roasted peanuts
Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
Serve chicken-broccoli mixture over cooked rice.
Nutrition Facts (per serving)
360 Calories
11g Fat
43g Carbs
21g Protein