I've been making various renditions of this dish for families lately and find it be a total crowd-pleaser. It's flexible: a naturally gluten free dish that can be altered to be heavier on the veggies and lighter on the rice for those maintaining a lower carb diet. Plus, there is just something about a good peanut sauce that is ultra yummy and comforting. Enjoy!
Thai-Style Peanut Chicken and Rice
2 c brown rice
1 T extra virgin olive oil, divided
1 large sweet onion, sliced lengthwise
2 large organic bell peppers, sliced lengthwise
1 lb organic chicken breast, cut into bite-sized pieces
1 recipe peanut sauce
¼ c unsalted, roasted peanuts
½ c raw, julienned carrots
8 fresh Thai basil leaves, chopped
Cook brown rice in 4 c water (bring salted water to a boil, add rice, reduce heat to low and cover, allow to simmer for about 45 min, 'til fully cooked and fluffy).
In a large skillet over medium heat, caramelize onions and peppers in ½ T olive oil. Season with salt and pepper.
While onions and peppers cook, prepare the sauce and set aside for later.
Remove caramelized veggies from pan, add remaining 1/2 T olive oil, and cook chicken. Season lightly with salt and pepper. Once cooked, add veggies and cooked brown rice, along with half the peanut sauce. Combine thoroughly and serve warm. Top with peanuts, carrots, and basil, and serve extra peanut sauce on the side.