Peanut Butter Chicken

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  0.5 cup Peanut Butter, Smooth
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  1 tbsp Sesame Oil, Toasted
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  1 tbsp Lime Juice, Fresh
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  2 Garlic(6g)
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  1 tbsp Soy Sauce, Low Sodium
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  2 tsp Honey
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  0.3 cup 1/4 cup water
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  0.5 tsp Red pepper flakes
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  1.5 lbs Chicken Breast, Boneless Skinless

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

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  2 tbsp Olive oil

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

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  3 cup Broccoli
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  2 Bell Pepper(44g)
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  1 Green Onion (Scallion)(15g)
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  1 tbsp Ginger, Fresh Root
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions until tender and water is absorbed, about 45 minutes.
2. 2While the rice cooks, whisk together the peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, water, and red pepper flakes in a medium bowl until smooth and fully combined.
3. 3Heat 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 the internal temperature reaches 165°F. Remove to a plate.
4. 4Add a little more olive oil to the skillet over medium-high heat. Add the broccoli florets and bell pepper, cooking 6–8 minutes over medium-high heat until crisp-tender with light browning. Stir in the garlic and ginger, cooking 1 minute until fragrant.
5. 5Return 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.
6. 6Divide the chicken and vegetable mixture evenly into 4 airtight containers while hot. Divide the cooked brown rice evenly into the same 4 containers.
7. 7Top each portion with the remaining green onions. Refrigerate until ready to serve.