Spicy Peanut Chicken Teriyaki

• Meat

  • 2 Chicken breasts, large boneless skinless

• Produce

  • 4 cups Bean sprouts
  • 1 cup Broccoli florets, small
  • 1 Carrot, medium
  • 2 cloves Garlic
  • 1 tsp Ginger, ground
  • 1/2 Onion, small
  • 1 Peanuts
  • 2 cups Snow peas

• Condiments

  • 1 tsp Fish sauce
  • 1/3 cup Peanut butter, all natural store-bought or homemade
  • 3 tbsp Unpasteurized honey

• Pasta & Grains

  • 1 cup Calrose rice, dry

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1/4 cup Rice vinegar, unseasoned
  • 2 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 3 tbsp Coconut aminos

• Other

  • 2 tbsp Sambal oelek

Found on thehealthyfoodie.com

Description

Ingredients

• 1 cup dry calrose rice
• 2 large boneless, skinless chicken breasts (about 550g | 19.4oz total), thinly sliced
• 4 cups (300g | 10.6oz) bean sprouts
• 2 cups (175g | 6.2oz) snow peas, julienned
• 1 cup (85g | 3oz) small broccoli florets
• 1 medium carrot, peeled and grated
• ½ small onion, sliced lengthwise
• Salt and black pepper to taste
• ⅓ cup (80g | 2.8oz) all natural peanut butter (store-bought or homemade)
• ¼ cup (60 ml) unseasoned rice vinegar
• 3 tbsp unpasteurized honey
• 3 tbsp coconut aminos
• 2 tbsp sambal oelek
• 2 tbsp toasted sesame oil
• 1 tsp fish sauce
• 1 tsp ground ginger
• ½ tsp salt (I use Himalayan salt)
• 2 cloves garlic, minced
• Chopped peanuts

Directions

• Cook the rice according to the instructions on the package.
• In a large glass measuring cup, whisk together all the ingredients for the sauce and set aside.
• Heat a large wok or skillet over high heat. When it is nice and hot, add a few tablespoons of water to it and immediately throw in all of the sliced chicken. Cook the meat until it gets completely opaque, about 2 to 3 minutes. Sprinkle generously with salt and pepper and transfer to a shallow bowl. Reserve.
• Return the wok to the heat source and add the vegetables, all in one go. Sprinkle with salt and saute for about 1 minute, until the veggies are just slightly softened and fragrant. Transfer to another shallow bowl and reserve.
• Return the wok to the heat source once again, lower the heat to medium and pour in the sauce; stir continuously for about 30 seconds, until the sauce is slightly thickened, and then return the chicken to the pan. Mix until the meat is completely coated with the sauce and remove from heat.
• Divide the rice, vegetables and chicken equally between your serving plates, and garnish with a pinch of chopped peanuts, if desired.
• Serve immediately.

Nutrition