6 cups Asian Stir Fry Vegetables (I used Trader Joe's fresh vegetables)
2 cup brown rice, cooked (I used Trader Joe's Organic Brown Rice, frozen already cooked)
Sauce:
2 tbsp. soy sauce, low sodium
½ tbsp. chili pepper paste (add more to make spicier)
1 tsp. garlic, minced
½ tbsp. distilled vinegar
1 tbsp. peanut butter
Instructions
In a large skillet over medium heat add the sesame oil, onion, garlic and chicken. Cook until chicken is no longer pink; about 10 minutes.
While chicken is cooking, make your sauce. In a small bowl, add soy sauce, chili pepper paste, 1 tsp. minced garlic, vinegar and peanut butter; whisk until combined.
Once chicken is cooked through, add 6 cups of Asian Stir-fry vegetables, Cook until tender, about 5 minutes. Add your sauce to the stir fry and mix until everything is coated.
Between four plates, evenly divide the brown rice and chicken and vegetable stir fry.