For the chicken:

-Cut 1 pound chicken (thighs or breast or a combination of both) into 1 inch cubes.

-Whisk together the following:

1 TBS soy sauce

1 TBS sesame oil

1 TBS rice vinegar

1 TBS sesame seeds

-Pour over chicken. Let the marinate for about half an hour, turning occasionally to coat all sides.

-Heat about 1 TBS of olive oil or ghee in a large skillet over medium heat.

-Add the marinated chicken and cook for 5-7 minutes over medium heat until just cooked through.

For the Peanut Sauce combine the following in a small bowl:

1/3 cup creamy natural peanut butter.

¼ cup water

1 TBS brown sugar

1 TBS reduced-sodium soy sauce or tamari

1 TBS rice vinegar

A dash of hot sauce (optional)

For the Stir-Fry:

-Trim 1 bunch of broccoli into small florets. Peel and chop the stem(s) into small pieces too.

-Cut 3 carrots into thin discs.

-Heat 1 TBS olive oil or ghee in a large skillet or wok over medium heat.

-Add broccoli and carrots and cook, stirring often, until they begin to soften slightly, about 4 minutes.

-Add the following to the pan:

¼ cup water or stock

1 TBS reduced soy sauce or tamari

2 cloves of chopped garlic

-Cook, stirring often, until the liquid has mostly evaporated, 2 to 4 minutes.

-Remove from heat and add the cooked chicken.

-Stir in the reserved peanut sauce and sprinkle with chili flakes.

-Serve hot, over rice.

-Garnish each serving with chopped peanuts and cilantro.