Follow these steps for perfect results
Sesame Oil
Onion
thinly sliced
Garlic
minced
Chicken Breast
skinless, boneless, cut into bite size pieces
Asian Stir Fry Vegetables
Brown Rice
cooked
Soy Sauce
low sodium
Chili Pepper Paste
Garlic
minced
Distilled Vinegar
Peanut Butter
creamy
Heat sesame oil in a large skillet over medium heat.
Add thinly sliced onion, minced garlic, and bite-sized pieces of chicken breast to the skillet.
Cook until the chicken is no longer pink, about 10 minutes.
While the chicken is cooking, prepare the sauce.
In a small bowl, combine soy sauce, chili pepper paste, minced garlic, distilled vinegar, and creamy peanut butter.
Whisk the sauce ingredients together until well combined.
Once the chicken is fully cooked, add the Asian stir-fry vegetables to the skillet.
Cook the vegetables until they are tender, approximately 5 minutes.
Pour the prepared sauce over the stir-fry mixture, ensuring everything is evenly coated.
Evenly divide the cooked brown rice among four plates.
Top the brown rice with the chicken and vegetable stir-fry.
Expert advice for the best results
Adjust the amount of chili pepper paste to control the spiciness.
Use pre-cooked rice for a faster meal.
Add other vegetables like bell peppers or broccoli.
Everything you need to know before you start
15 minutes
Sauce can be made ahead.
Serve in bowls, garnished with sesame seeds and chopped green onions.
Serve with a side of steamed broccoli.
Offer a variety of chili sauces for extra heat.
Complements the spiciness.
Balances the flavors.
Discover the story behind this recipe
Stir-frying is a common cooking technique in many Asian cuisines.
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