Prep Time: 25 minutes • Cook Time: 15 minutes • Serves: 8
Credit: Inspired by: NIMITZ
4 skinless, boneless chicken breast halves, cut into strips
2 cups uncooked white rice
4 cups water
1 tablespoons chopped garlic
1-1/2 tablespoons chopped fresh ginger
3/4 cup chopped green onions
2 1/2 cups broccoli
1/3 cup unsalted dry-roasted peanuts
5 tablespoons soy sauce (serve to taste)
2 tablespoons Old Home Crunchy Peanut Butter – Added texture
3 teaspoons white win vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, Old Home Crunchy Peanut Butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the Old Home Peanut Butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.