Thai Chicken w/ a Peanut Chili Sauce

1/2 c. Honey
1/4 c. Peanut butter
2 tbsp. Soy Sauce
1 tbsp. fresh cilantro, chopped
1/8 tsp. crushed red pepper flakes
2 cups broccoli florets
2 cups carrots, thinly sliced
2 cups snow peas
3 cups cooked brown rice (optional, or you may use butter lettuce as a "lettuce wrap")
(above recipe courtesy of 24 hour fitness)

Combine honey, peanut butter, soy sauce, cilantro and red pepper in a small bowl and set aside.
Steam Vegetables until crisp tender and drain well. Place in a large skillet and set aside on very LOW heat.

2 chicken breasts, cut up into cubes
9 tbsp flour
3 tsp. chili powder
3 tsp. nature seasoning (or any other seasoning you like on chicken)
olive oil
frying pan

Cut chicken breast in cubes. Salt and pepper the chicken breast.
Combine flour, chili powder and nature seasoning in a Ziploc bag.
Put chicken in the bag with the flour mixture.
Seal it and roll it around until chicken is evenly coated.
Cook the coated chicken in a small pan in some olive oil. (Cook the chicken in small batches)
Make sure the oil is piping hot to sear the chicken. Once placed on the oil, do not move the chicken. Let it cook on each side for about 3 min. the more you move the chicken around, the more the oil will cool down...(Therefore allowing the flour to just SOAK in MORE oil, instead of cooking it...well, at least that's what happened to me and that's the conclusion I came up with)

After you have cooked the chicken, place the cooked chicken in the large pan with the steamed veggies. Keep the lid on the large pan, on low heat.

Repeat until all chicken is cooked.

Once all the chicken is cooked and placed in the large pan with the veggies, raise the heat to medium.
Cover all the chicken and Veggies with the Peanut sauce.

Warm everything together and serve over rice or in Butter lettuce cups. Whatever you feel like! Either way, it's super yummy!

(chicken recipe courtesy of Sheri Bird, my other momma, with a few tweaks of my own)