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Easy Peanut Chicken with Veggies and Rice

Well Plated by Erin
  • 25 minutes
  • Serves 4

INGREDIENTS

1/3 cup

creamy peanut butter

1 tbsp

sesame oil

1 tbsp

freshly squeezed lime juice

2 cloves

garlic, minced

1 tbsp

minced fresh ginger

1 tbsp

low-sodium soy sauce

2 tsp

honey

5

–6 tablespoons water

1/2 tsp

red pepper flakes, plus additional to taste

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 tbsp

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, 1/8-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 tbsp

minced fresh ginger

1 tbsp

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