From craving to table
Instructions
- 1
Cook jasmine rice according to package instructions; set aside and keep warm.
- 2
In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, sriracha, and 2-3 tablespoons warm water until smooth. Set aside.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 4
Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- 5
To assemble: Divide rice among bowls. Top with sautéed vegetables.
- 6
Drizzle with peanut sauce and garnish with green onions, cilantro, and chopped peanuts.
- 7
Serve with lime wedges on the side.