Cooking Instructions
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Step 1
For the sauce, whisk the
Creamy Natural Peanut Butter (20 g)
,
Light Soy Sauce (15 mL)
,
Brown Sugar (15 g)
, and
Sesame Oil (15 mL)
together until a creamy sauce forms. Add
Water (to taste)
, a teaspoon at a time, to thin as desired. Set aside.
Step 2
In a large saute pan or wok, heat the
Vegetable Oil (60 mL)
over medium heat.
Step 3
Once hot, stir in the
Garlic (3 g)
and
Fresh Ginger (2 g)
for about 10-15 seconds. You don't want the garlic to burn!
Step 4
Add the
Chicken Breasts (455 g)
and cook until no longer pink, about 3-4 minutes.
Step 5
Add the
Red Bell Pepper (1)
and
Carrots (75 g)
. Stir and cook until tender, about 5 minutes because you still want a little crunch.
Step 6
Add the sauce and toss until everything is fully combined. If available, squeeze the juice of 1/2 an orange or lime to enhance the flavor.
Step 7
Serve over cooked
Brown Rice (60 g)
and garnish with
Sesame Seeds (to taste)
,
Scallions (to taste)
, and/or
Peanuts (to taste)
, as desired.
