Vietnamese Chicken with Brown Rice


8 green onions, chopped

¼ cup fresh cilantro, chopped

¼ cup low sodium soy sauce

1¼ cup low sodium chicken broth

2 Tbsp. chunky peanut butter

1Tbsp. rice vinegar

1Tbsp. sesame oil

1 tsp. black bean sauce

1 tsp. chili garlic sauce

2 Tbsp. chunky peanut butter

1 pound chicken breast

1 medium red pepper

2 Tbsp. chunky peanut butter

5 Tbsp. olive oil

1 cup brown rice

½ cup frozen peas, thawed



1. Chop 4 green onions and fresh cilantro (set aside 4 of the green onions to add to the rice), put chopped green onion and cilantro into a small bowl.

2. Add low sodium soy sauce, ¼ cup low sodium chicken broth, chunky peanut butter, rice vinegar, sesame oil, black bean sauce, chili garlic sauce, sesame seeds to a medium size bowl and mix together well.

3. Add the chopped green onions and cilantro to the medium bowl and mix together.

4. Slice the chicken breasts into strips.

5. Add sliced chicken to the medium bowl and cover well, place bowl into the refrigerator and let chicken marinate for two hours.

While chicken is marinating prepare the following:

6. Add 4 Tbsp. olive oil to a medium sized sauce pan and heat on medium-high heat.

7. Add 1 cup of brown rice, fry rice for 5-8 minutes.

8. Add remaining green onion to rice.

9. Add 1 cup low sodium chicken stock to rice and bring to a boil.

10. After rice comes to a boil turn down the heat, add ½ cup of peas and let rice simmer for 10 minutes, cover.

11. Slice medium red pepper.

12. Coat a flat baking sheet with 1 Tbsp. olive oil.

13. Take chicken out of the refrigerator and place on baking sheet along with the sliced red pepper.

14. Put chicken into oven at 400 degrees for 10 minutes.

15. Fluff rice with a fork and serve with chicken.

Serving Suggestions: