Spicy Chicken Stir-fry

• 1 Tablespoon Sesame Oil
• 13 cups Thinly Sliced Onion
• 1 clove Garlic, Minced
• 1 pound Chicken Breast, Skinless, Boneless, Cut Into Bite Size Pieces
• 6 cups Asian Stir Fry Vegetables (I Used Trader Joe's Fresh Vegetables)
• 2 cups Brown Rice, Cooked (I Used Trader Joe's Organic Brown Rice, Frozen Already Cooked)
• 2 Tablespoons Soy Sauce, Low Sodium
• 1/2 Tablespoons Chili Pepper Paste (add More To Make Spicier)
• 1 teaspoon Garlic, Minced
• 1/2 Tablespoons Distilled Vinegar
• 1 Tablespoon Peanut Butter, Creamy

1. In a large skillet over medium heat add the sesame oil, onion, garlic and chicken.
2. Cook until chicken is no longer pink, about 10 minutes.
3. While chicken is cooking, make your sauce.
4. In a small bowl, add soy sauce, chili pepper paste, minced garlic, vinegar and peanut butter.
5. Whisk until combined.
6. Once chicken is cooked through, add the Asian stir-fry vegetables, Cook until tender, about 5 minutes.
7. Add your sauce into the stir fry and mix until everything is coated.
8. Between four plates, evenly divide the brown rice and chicken and vegetable stir-fry.

sesame oil, onion, clove garlic, chicken, fry vegetables, brown rice, soy sauce, chili pepper, garlic, distilled vinegar, peanut butter

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-stir-fry/ (may not work)