Instructions
Step 1
Cook brown rice in unsalted water for the amount of time specified on the package.
Step 2
Cut chicken breast into 1/2 inch (1.25 cm) bite-size pieces. Set aside.
Step 3
Heat 1 tablespoon (15 mL) canola oil over medium-high heat in a non-stick skillet. You can use less oil if you have a very good pan. 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
Prepare the vegetables by mincing garlic, shredding cabbage, cutting baby carrots and slicing mushrooms.
Step 5
Whisk together tamari, Dijon mustard, sesame oil, peanut butter and warm water in a bowl. Set aside.
Step 6
Add another tablespoon (15 mL) canola 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 3-4 minutes.
Step 7
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 8
To serve, spread out cooked brown rice on individual dinner plates. Top with stir-fry. Garnish with fresh minced cilantro and sesame seeds.