Even the kids enjoy this Asian inspired dish adapted form a Southern Living Magazine recipe. Make it vegan by substituting lots of veggies for the chicken!

2 cups uncooked rice
4 cups water
1 can coconut milk
3 tbsp GF soy sauce
6 tbsp peanut butter
4 chicken breasts
6 green onions
2 red bell peppers

Cook 2 cups rice in 4 cups water. (20 minutes for white rice, 30-45 for brown)

Stir together coconut milk, soy sauce, peanut butter.

Cook chicken in skillet or wok until done. Add green onions and bell pepper. Add coconut milk mixture and simmer and stir for 3-5 minutes.

Serves 6