- Cut chicken breast length-wise into strips about 1 inch (2.5 cm) long and 1/2 inch (1.25 cm) thick. Set aside.
- Cook the brown rice in unsalted water according to package directions.
- Finely grate lime peel and juice the lime. Set juice aside.
- Make stir fry sauce by combining lime peel, peanut butter, rice vinegar, light tamari, water, garlic cloves, fresh ginger and ground cayenne pepper in bowl of blender or food processor. Process until smooth.
- Wash broccoli slaw under running cold water to freshen. Drain. Cut red peppers into thin slices. Slice green onions to make 1/2 cup (125 mL) white and 1/4 cup (60 mL) of the green.
- Heat one tablespoon (15 mL) grapeseed oil over medium-high heat in a wok or skillet. Add chicken and fry five minutes on one side to brown. Flip and cook on other side for another 3-5 minutes to brown or until internal temperature reaches 165°F (74°C). Remove from pan and set aside. Sprinkle with the reserved fresh lime juice.
- Heat remaining grapeseed oil. Add the sliced white of the green onions, broccoli slaw and red peppers. Stir fry one minute.
- Pour sauce over stir fry and sauté another two minutes or until vegetables are just tender crisp. Add chicken back and toss again. Taste and adjust seasoning - you may want to add more fresh lime juice or light tamari.
- To serve, mound brown rice on plate and top with the chicken stir-fry. Garnish with reserved sliced green ends of onions.
Cooking time includes cooking of the brown rice.