Step 1

Cook brown rice in unsalted water for the amount of time specified on the package.

Step 2

Cut chicken breast into ½ inch (1.25 cm) bite-size pieces. Set aside.

Step 3

Heat 1 tablespoon vegetable oil over medium-high heat in a non-stick skillet. Add chicken and stir-fry until lightly browned and just cooked through and internal temperature registers 165°F (74°C). Transfer to plate and cover to keep warm.

Step 4

Whisk together Tamari, Dijon mustard, sesame oil, peanut butter and warm water in a bowl. Set aside.

Step 5

Add another tablespoon vegetable oil to the pan and stir-fry the minced garlic one minute. Add the rest of vegetable and continue to stir-fry until tender crisp – about 5 to 7 minutes.

Step 6

Pour sauce over the vegetables and stir-fry an additional 2 minutes. Stir in the cooked chicken, toss and stir-fry a few minutes to heat through.

Step 7

To serve, spread out cooked brown rice on individual dinner plates. Top with stir-fry. Garnish with green onions and sesame seeds.