Asian Ground Chicken Rice Bowl

Ingredients:

• 4 servings brown rice 
• 1 lb ground chicken
• 2 T toasted sesame oil
• 1 package  (12 oz) fresh broccoli
• 1 c Soyaki (or your favorite teriyaki style marinade)
• 2 T peanut butter (can be eliminated if nut allergy present)
• 1 cup salted peanuts, crushed (can be eliminated if nut allergy present)
• 4 scallions, chopped

Directions:  

Prepare brown rice according to package directions.  

Par boil broccoli by filling up a medium saucepan with water and bringing to to a boil.  Add broccoli to water and cook for 90 seconds.  Remove immediately from heat and submerge in ice cold water (blanch), this will help to cool quickly and stop the cooking.  After broccoli has cooled (2 mins), dry on paper towels.  

Add toasted sesame oil to large sauté pan or Chinese wok.  Stir fry broccoli until lightly browned on high heat (about 3-4 mins). Remove from heat and set aside.  In same sauté pan, begin to cook ground chicken on medium high heat.  After about 3 minutes (chicken should not be browned) add Soyaki or your favorite teriyaki sauce marinade.  Bring to boil and reduce to simmer.  Add peanut butter and stir.  Simmer chicken until sauce has reduced and thickened.  

Serve immediately over rice and broccoli. Garnish with crushed peanuts and scallion.   Consider pairing this with Asian Chop Chop salad.