THAI PEANUT CHICKEN

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CHOOSING MEAT

• The recipe calls for 4 chicken breasts.

2 CUPS UNCOOKED WHITE RICE & 4 CUPS WATER

• Combine rice and water in a sauce pan over medium heat, cover, and simmer for 20 mins.

3 TBSP SOY SAUCE, 2 TBSP PEANUT BUTTER, 2 TSP WHITE WINE VINEGAR, 1/4 CAYENNE PEPPER

• In small bowl, stir together, soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.

4 SKINLESS, BONLESS CHICKEN BREAST

3 TBSP CHOPPED GARLIC, 1 1/2 TBSP CHOPPED GINGER

3/4 CUP GREEN ONION

2 1/2 CUP BROCCOLI FLORETS

3 TBSP OLIVE OIL

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• Add garlic and ginger
• Stir constantly, until chicken is golden.
• Cut biggest piece of chicken in half to see if it has any pink in it.

1/3 CUP UNSALTED DRY ROASTED PEANUTS

• Reduce to medium heat.
• Add green onions, broccoli, peanuts, and the peanut butter mixture.

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• Cook, stirring consistently for five minutes.
• Serve over rice.