Peeler, Stovetop, Frying pan, Knife
Cook the rice according to package instructions. Fluff the cooked rice with a fork & set aside.
Clean the zucchini & use a peeler to slice long ribbons. Repeat the process with the carrots, creating long, thin veggie ribbons!
Pat the chicken dry with a paper towel. Slice the chicken.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the carrots & zucchini. Season with salt & pepper. Stir & cook the veggies for 5-6 min, until tender. Remove the veggies from the pan & set aside.
In the same pan, heat another drizzle of oil. Sear the chicken for 5-6 min, stirring regularly, until golden brown.
In a small bowl, combine peanut butter, soy sauce & grated garlic. If the sauce is very thick, add a splash of water to thin the consistency.
Add the vegetables back into the pan with chicken. Pour in the peanut sauce. Mix it all together over low heat for 3 more min.
On a plate, add the fluffy rice & the fried veggies with chicken. Sprinkle with sesame seeds, if you have them. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Veggie & Chicken Stir Fry with Peanut Sauce" contains 381 Energy, 13 g of Fat, 32 g of Carbohydrates, 40 g of Protein, 5 g of Fiber.