Ingredients

• 4 cups water
• 2 cups uncooked white rice
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons white wine vinegar
• 0.25 teaspoons cayenne pepper
• 3 tablespoons olive oil
• 4 skinless , boneless chicken breast halves - cut into thin strips
• 3 tablespoons chopped garlic
• 1.5 tablespoons chopped fresh ginger root
• 2.5 cups broccoli florets
• 0.75 cups chopped green onions
• 0.33 cups unsalted dry-roasted peanuts

Instructions

1. 1 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.
2. 2 Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. 3 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.
4. 4 Serve chicken-broccoli mixture over cooked rice.

Nutrition per serving