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Spicy Peanut Chicken + Ginger Rice

What you need
Spicy Peanut Chicken
1 tablespoon Sesame oil
1 cup yellow onion, chopped
4 garlic cloves, minced
8 5oz chicken breasts cut into 1 inch pieces
1/3 cup Smart Balance chunky peanut butter
2 teaspoons of curry powder
1 teaspoon Kosher salt
1 teaspoon black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon cayenne pepper
6 oz tomato paste
3 cups chopped Roma tomatoes (or 2 can of diced tomatoes)
2 14-oz fat-free, low sodium chicken broth

Ginger-Peanut Rice
4 cups cooked hot long-grain brown rice
1 1/2 cup green onions, chopped
6 tablespoons Thai Peanut Sauce
4 tablespoons of minced fresh ginger

What you do:
To make the Ginger-Peanut Rice:

1. Cook the rice.
2. Add in the remaining ingredients.
3. Keep warm until you serve with the chicken.

To make the Spicy Peanut Chicken:

1. Heat oil in a large non-stick pan over medium-high heat.
2. Add onion and garlic and sauce about 5 minutes or until tender.
3. Add the chicken to pan and cook for about 4 minutes until chicken is no longer pink.
4. Bring heat down to low. Stir in peanut butter and next 6 ingredients up to the tomato past and cook for 1 minute.
5. Add tomatoes and broth. Simmer about 30 minutes or until the sauce slightly thickened.
6. Serve chicken over rice.


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