1 cup rice

2 cups water

3 chicken breasts

2 peppers, red, yellow or orange

1/2 onion

6 mushrooms

Bag of small snow peas

Peanut Sauce:

2 cups coconut milk

2 teaspoons minced garlic

2 tablespoons soy sauce

1 small red jalapeno, take off stem, wash out seeds, chop and mince

1 1/2 cups smooth peanut butter

2 tablespoons brown sugar

4 tablespoons lemon juice

Put all of the peanut sauce ingredients into a saucepan. Heat 6 minutes, do not boil.

Put rice and water in a pot. Bring it to a boil, put a lid on it and then turn it on the lowest heat possible. Do not stir. Cook for about 15 to 20 minutes. It should be tender.

Take the fat off the chicken. Cut into small cubes. Take 2 peppers, wash and cut them into thin, long pieces. Cut onion into small pieces.

Chop mushrooms in small pieces as well. Take the snow peas, wash and cut off the tips on both ends, put in whole. Take chicken and cook in pan. In another pan, pour a little bit of olive oil. Add onions and peppers, cook until browned. Add snow peas, cook for about 5 minutes and then add mushrooms. When chicken and vegetables are done, add them together and mix them up.

Put rice, chicken and veggies on a plate. Put as much peanut sauce on as you would like.