1 pound chicken breastsliced into 1/4” to 1/2” strips
3 cups broccolicut into florets (about 1 small head)
1 cup carrotsjulienned or shredded
1 cup red pepperthinly sliced (about 1 small pepper)
1 cup cabbagechopped or shredded
1/4 cup green onionschopped
1/4 cup cilantroroughly chopped
1/4 cup roasted peanutsroughly chopped
Peanut Sauce: (makes about 1 cup)
1/2 cup creamy peanut butter*
2 tablespoons fresh lime juiceabout 1/2 large lime
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce(or tamari if gluten free)
1 tablespoon honey
1 tablespoon sesame oil
1/2 teaspoon srirachaor more as desied
2 teaspoons fresh gingergrated
2 cloves garlicgrated
1/8 cup water
Put brown rice into a pot and cover with 2 cups water. Once water comes to a rolling boil, reduce heat to low, cover, and let simmer for 40 minutes until cooked through.
While rice is cooking, add all sauce ingredients to a food processor or blender and blend until smooth. Add more water, if necessary, to achieve desired consistency. Set peanut sauce aside for later.
Heat large pan over high heat and then add 1 tablespoon of olive oil and garlic. Add broccoli, carrots and red pepper and cook for 2-3 minutes until slightly tender but still crunchy. Set vegetables aside in a bowl.
Using the same pan over high heat, add 1 tablespoon of olive oil. Sprinkle chicken with salt, then add chicken to pan and cook for 2 minutes each side, or until cooked through. Set aside in another bowl and toss with 2 tablespoons of peanut sauce.
To assemble bowls, divide rice among four bowls and top with chicken, vegetables, cabbage, and avocado. Sprinkle with cilantro, green onions, peanuts and drizzle sauce on top. Mix and enjoy!
* If you are nut-free, try using Sunflower Seed Butter instead