Ingredients
-
2 cups water
-
1 lb fresh green beans, trimmed and snapped
-
2 teaspoons olive oil
-
3/4 cup low sodium chicken broth
-
1/3 cup smooth peanut butter
-
2 teaspoons honey
-
1 tablespoon low sodium soy sauce
-
1 teaspoon red chili paste
-
2 tablespoons lemon juice
-
3 green onions, thinly sliced
-
2 tablespoons chopped peanuts
-
1 lb boneless skinless chicken breast half, cut into chunks
-
1 cup uncooked long grain white rice
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 and rice.
- Serve over rice. Garnish with green onions and peanuts.