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Peanut Chicken Brown Rice for steady energy without a crash

This one-skillet meal is for when you want steady energy without a crash through a long afternoon, not a jolt that fades. Chicken and leftover brown rice make this protein plus slow carbs so you are not riding a sugar spike, not a stimulant. The brown rice moves slowly while the chicken keeps you full. Natural peanut butter adds staying power without turning lunch into a sweet snack. Cook it when you need a real plate that holds, not a snack that leaves you hungry again.

Food, not medical advice. Two servings. About 20 minutes.

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Ingredients

  • 1 tablespoon olive oil
  • 8 ounces boneless chicken, diced
  • 2 garlic cloves, minced
  • 2 cups leftover cooked brown rice
  • 1 cup frozen peas
  • 2 tablespoons natural peanut butter
  • 1 tablespoon soy sauce
  • splash of water
  • pinch of salt

Cook

  1. Heat the olive oil in one skillet over medium heat.
  2. Add the diced chicken and cook until golden, about six minutes.
  3. Stir in the garlic for thirty seconds.
  4. Add the leftover brown rice, frozen peas, peanut butter, soy sauce, and a splash of water.
  5. Stir until the peanut butter melts and coats the rice, about four minutes. Season with salt and divide into two bowls.

See also 30-minute dinners and the recipe log.