| Ingredient | Qty | Unit |
|---|---|---|
| Brown Rice | 1.25 | cup |
| Red Pepper Flakes | 0.25 | tsp |
| Rice Vinegar | 1 | tbsp |
| Broccoli | 2 | head |
| Bell Pepper - Red | 1 | count |
| Peanuts | 2 | tbsp |
| Olive Oil | 2 | tbsp |
| Peanut Butter | 0.25 | cup |
| Garlic | 1 | clove |
| Chicken Breast | 1 | count |
| Cilantro | 2 | tbsp |
| Sesame Oil | 2 | tsp |
| Salt | 0.25 | tsp |
| Tamari | 2 | tbsp |
| Honey | 1 | tbsp |
Preheat the oven to 400°F and position a rack in the upper third of the oven.
Bring a large pot of water to a boil. Add the rice and boil for 30 minutes, or until tender. Drain, return the rice to the pot, cover, and let stand off the heat for 5 minutes.
Place the broccoli florets and bell pepper on a large rimmed baking sheet. Drizzle with olive oil, toss to coat, and arrange in a single layer with the flat sides facing down. Sprinkle lightly with salt.
Roast on the upper oven rack for 25–30 minutes, tossing halfway through, until the vegetables are tender and the broccoli is deeply golden around the edges.
In a small bowl, whisk together the peanut butter, tamari, vinegar, honey, sesame oil, minced garlic, and red pepper flakes. Gradually whisk in 1–2 tablespoons of water until the sauce reaches a thick but pourable consistency.
Uncover the rice, add ¼ teaspoon salt, and fluff with a fork.
Divide the rice among serving bowls. Top with the roasted vegetables and tofu. Drizzle with peanut sauce and garnish with chopped peanuts and cilantro. Serve with Sriracha on the side.
Store leftover peanut sauce separately from the rice, vegetables, and tofu. Refrigerate all leftovers in airtight containers for up to 4 days.