Ingredients:

  • 450g boneless, skinless chicken breast, cubed
  • 300g dry jasmine rice
  • 15ml avocado oil
  • 2g kosher salt
  • 200g sugar snap peas, trimmed
  • 2 large red bell peppers, sliced
  • 10ml toasted sesame oil
  • 1g garlic powder
  • 65g creamy natural peanut butter
  • 30ml low-sodium soy sauce
  • 15ml rice vinegar
  • 10ml sriracha
  • 15ml fresh lime juice
  • 10g fresh ginger, grated

Instructions:

  1. Rinse 300g jasmine rice under cold water until clear. Combine with 420ml water in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Let sit covered for 5 minutes off heat.
  2. Preheat oven to 400°F (200°C). Toss sugar snap peas and sliced bell peppers with avocado oil and 1g garlic powder on a baking sheet. Roast for 12 minutes until the edges are slightly charred.
  3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, lime juice, and grated ginger until emulsified and smooth.
  4. Heat sesame oil in a large skillet over medium-high heat. Season chicken with 2g kosher salt and sear until the internal temperature reaches 165°F (74°C).
  5. Reduce heat to low, pour half of the peanut glaze over the chicken, and toss to coat. Remove from heat.
  6. Divide rice, roasted vegetables, and glazed chicken evenly into four meal prep containers and drizzle the remaining sauce over the top.