Ingredients
4
4 servings
- •1 cup uncooked long grain white rice
- •2 cups water
- •1 pound fresh green beans, trimmed and snapped
- •2 teaspoons olive oil
- •1 pound skinless, boneless chicken breast halves - cut into chunks
- •0.75 cup low-sodium chicken broth
- •0.33333334326744 cup smooth peanut butter
- •2 teaspoons honey
- •1 tablespoon low sodium soy sauce
- •1 teaspoon red chile paste
- •2 tablespoons lemon juice
- •3 green onions, thinly sliced
- •2 tablespoons chopped peanuts
Instructions
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutritional Facts
Per 4 servings
- Calories: 530
- Carbohydrate: 58g
- Fat: 19g
- Fiber: 6g
- Protein: 35g
- Sugar: 8g
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