Creamy Peanut Butter Chicken with Veggies and Thai Flavors - cookrisp

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast, cut into 1-inch bite-size pieces
• 4 cups broccoli florets (275 grams)
• 2 cups julienned red bell peppers (220 grams)
• 2 cups julienned carrots (185 grams)
• 3/4 cup peanut sauce
• salt and pepper, to taste
• for serving: rice, cauliflower rice, quinoa, noodles
• for toppings: cilantro, peanuts, sesame seeds, lime juice