Cabbage and Peanut Butter Chicken Stir-Fry

1 cup (250 mL) long grain brown rice, uncooked

1 lb (0.5 kg) boneless, skinless chicken breasts

1 tbsp (15 mL) canola oil

2 cloves garlic, minced

1 cup (250 mL) mushrooms, sliced

4 cups (1 L) green cabbage, shredded

4 cups (1 L) bean sprouts

2 cups (500 mL) baby carrots, cut in quarters

1 tbsp (15 mL) light tamari sauce

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) toasted sesame oil

2 tsp (10 mL) peanut butter, creamy

1/2 cup (125 mL) water, warm

1 tbsp (15 mL) canola oil

1/2 cup (125 mL) cilantro, minced, for garnish

1 tbsp (15 mL) sesame seeds, for garnish

1 Cook brown rice in unsalted water for the amount of time specified on the package.
2 Cut chicken breast into 1/2 inch (1.25 cm) bite-size pieces. Set aside.
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.
4 Prepare the vegetables by mincing garlic, shredding cabbage, cutting baby carrots and slicing mushrooms.
5 Whisk together tamari, Dijon mustard, sesame oil, peanut butter and warm water in a bowl. Set aside.
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.
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.
8 To serve, spread out cooked brown rice on individual dinner plates. Top with stir-fry. Garnish with fresh minced cilantro and sesame seeds.