Spicy Peanut Chicken, Broccoli and Peppers

Ingredients for chicken:

About 2 pounds of boneless, skinless chicken thighs, cut into cubes

2 TBSP low sodium soy sauce

Coconut oil cooking spray

Sesame oil

2 small crowns of broccoli, cut into florets

2 red peppers, sliced

Salt and pepper

Dash of chinese five spice

Dash of cayenne pepper

Chopped peanuts

Scallions, diced

Sesame seeds

Ingredients for Sauce - whisk to combine:

1/2 cup peanut butter

1/4 cup low sodium soy sauce

1 lime, juiced

2 TBSP red curry paste

2 TBSP rice wine vinegar

2 tsp minced garlic

1 tsp minced ginger

1 TBSP siracha

3/4 cup of water
Note: I did use the Trader Joe's peanut sauce with a little added soy sauce, siracha and a tsp of red curry paste. This is a good alternative if you want a shortcut

Ingredients for rice:

2 cups of jasmine rice

2 cups of chicken stock

1 cup of water

1 tbsp butter

Directions:

1. Add soy sauce, salt, pepper, five spice and cayenne to chicken. Marinate for 15 minutes. 

2. Cook rice according to package directions. Keep warm.

3. Spray a large wide pan with a good coating of coconut oil spray. Add a few dashes of sesame oil. 

4. Heat pan to high heat. Add chicken and cook for 4-5 minutes per side. Remove from pan with slotted spoon. 

5. Add broccoli and red pepper to the pan. Season with another sprinkle of cayenne, five spice, pepper and salt. Add a little more cooking spray. Cook about 5 minutes until softened. 

6. Add back in the chicken and add the sauce. Heat to medium heat and toss.

7. Let simmer for about 5-7 minutes to let the sauce bubble and thicken. Toss to coat and taste for seasoning. 

8. To serve, place rice on bottom of plate. Use a slotted spoon to place the mixture on top. You can always add more sauce later but you don't want it to be soupy. Garnish with peanuts, scallions and sesame seeds. 

Enjoy.