Ingredients
1/2
cup water
3
tablespoons gluten-free low-sodium soy sauce
1/4
teaspoon crushed red pepper flakes
2
teaspoons canola oil
12
oz boneless skinless chicken breasts, cut into 1-inch pieces
2
teaspoons finely chopped gingerroot
2
cloves garlic, finely chopped
1
tablespoon peanut butter
3
cups fresh broccoli florets
1
cup thin red bell pepper strips
2
tablespoons water
1
to 2 teaspoons cornstarch
3
cups hot cooked brown rice, made without salt and butter
2
tablespoons gluten-free dry-roasted unsalted peanuts, coarsely chopped
Chopped fresh cilantro, if desired
Preparation
In small bowl, mix 1/2 cup water, the soy sauce and pepper flakes; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook and stir 3 to 4 minutes or until chicken is light golden brown. Stir in soy sauce mixture and peanut butter. Add broccoli and bell pepper; heat to boiling. Reduce heat; cover and cook over medium heat 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
In small bowl, mix 2 tablespoons water and the cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice. Sprinkle with peanuts and cilantro.
