Chicken & Broccoli Rice Bowl

I ripped this recipe out of my Cooking Light March issue and made it vegan. I didn't have basil at the time so I totally omitted it. This was a flavorful dish that was quick to make and will become one of my go to's. I'm posting this over at the Virtual Vegan Linky Potluck, come on over see what else is cooking. Serve with vegan spring rolls for complete satisfying meal.

• 1 cup uncooked long-grain white rice 
• 1/2 teaspoon grated lime rind
• 1 tablespoon canola oil, divided 
• 1 teaspoon dark sesame oil
• 1 package Beyone Meat Chicken Strips, cut into 1-inch pieces 
• 2 tablespoons Bragg's liquid aminos, divided
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon crushed red pepper
• 2 cups broccoli florets 
• 1 medium red bell pepper, cut into 1-inch pieces 
• 1/2 small sweet onion, chopped
• 2/3 cup no-chicken chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons fresh lime juice
• 2 tablespoons dry roasted peanuts, chopped 

Cook rice according to package directions, omitting salt and fat. Fluff rice. Stir in lime rind.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons canola oil and sesame oil to pan; swirl to coat. Combine chicken strips, 1 tablespoon Bragg's, garlic, ginger, and crushed red pepper in a bowl; toss to coat. Add chicken mixture to pan; cook 6 minutes or until chicken begins to brown, stirring frequently.

Remove chicken from pan. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add broccoli and bell pepper to pan; cook 3 minutes or until crisp-tender, stirring occasionally.

Combine remaining 1 tablespoon Bragg's, chicken broth, and cornstarch in a bowl.

Add chicken mixture and broth mixture to pan. Bring to a boil; cook 2 minutes or until sauce begins to thicken, stirring occasionally.

Spoon 1/2 cup rice mixture into each of 4 bowls; top each serving with about 1 1/2 cups chicken mixture. Sprinkle evenly with chopped peanuts.

Enjoy!