Peanut Chicken with Veggies and Rice

wellplated.com

Shea

subheading: For the Peanut Sauce:

⅓ cup creamy peanut butter

1 tablespoon sesame oil

1 tablespoon freshly squeezed lime juice

2 cloves garlic minced

1 tablespoon minced fresh ginger

1 tablespoon low-sodium soy sauce

2 teaspoons honey

5 to 6 tablespoons water

½ teaspoon red pepper flakes plus additional to taste

subheading: For the Chicken and Stir Fry Veggies:

2 cups cooked shredded chicken about 8 ounces; if your chicken is not yet cooked, try this easy method for how to cook shredded chicken

1 tablespoon extra-virgin olive oil

3 cups chopped broccoli florets about 1 small head or 8 ounces

2 large red bell peppers cut into thin slices

2 medium carrots peeled and cut into thin, ⅛-inch coins

1 small bunch green onions chopped, with white and green parts divided

1 cup shelled edamame I use frozen and thawed

2 cloves garlic minced

1 tablespoon minced fresh ginger

1 tablespoon low-sodium soy sauce

Cooked brown rice quinoa, soba noodles, or brown rice noodles

For topping: chopped fresh cilantro chopped peanuts, toasted sesame seeds, additional green onions, additional red pepper flakes

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