Peanut Butter Chicken

• •
  Peanut Butter, Smooth(120g)
• •
  Sesame Oil, Toasted(15g)
• •
  Lime Juice, Fresh(15g)
• •
  Garlic(120g)
• •
  Ginger, Fresh Root(15g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Honey(10g)
• •
  1/4 cup water
• •
  Red pepper flakes(3g)
• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Broccoli(720g)
• •
  Bell Pepper
• •
  Green Onion (Scallion)
• •
  Garlic(120g)
• •
  Ginger, Fresh Root(15g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Rice, Brown, Long-Grain

Instructions

1. 1In a medium bowl, whisk together the peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, and red pepper flakes until smooth and fully combined.
2. 2Heat the olive oil in a large nonstick skillet or wok over medium-high heat. Add the chicken breast and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate.
3. 3Add the remaining olive oil to the skillet over medium-high heat. Add the broccoli florets and bell pepper, cooking 6–8 minutes until crisp-tender with light browning. Stir in the garlic, ginger, soy sauce, and half of the green onions, cooking 1 minute until fragrant.
4. 4Return the chicken to the skillet, pour the peanut butter sauce over everything, and stir to coat. Simmer over medium heat 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
5. 5Cook the brown rice according to package directions until tender and water is absorbed, about 45 minutes.
6. 6Divide the chicken and vegetable mixture evenly into 4 airtight containers while hot. Divide the cooked rice into 4 separate airtight containers.
7. 7Top each portion with the remaining green onions. Refrigerate until ready to serve. Reheat in a skillet over medium heat, 4–5 minutes, stirring occasionally until warmed through.