Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 1 pound fresh green beans, trimmed and snapped
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 3/4 cup low-sodium chicken broth
• 1/3 cup smooth peanut butter
• 2 teaspoons honey
• 1 tablespoon low sodium soy sauce
• 1 teaspoon red chile paste
• 2 tablespoons lemon juice
• 3 green onions, thinly sliced
• 2 tablespoons chopped peanuts (optional)

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Instructions

1. Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.