2 tablespoons peanut oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 large clove garlic, minced
2 cups small broccoli florets
1 28-oz. can petite diced tomatoes
1/4 teaspoon cumin
1/2 teaspoon ground ginger
1/2 cup crunchy peanut butter
3 cups cooked rice
fresh lime wedges for garnish, if desired
Heat oil over high heat in a 10-inch skillet. Add chicken and garlic and cook, stirring frequently for 8 minutes or until chicken is cooked through. Remove chicken to a plate and keep warm.
Add broccoli, tomatoes, cumin, ginger and peanut butter to skillet. Bring to a boil. Reduce heat and continue cooking, stirring occasionally, until broccoli is crisp-tender, about 5 minutes.
Return cooked chicken to skillet, stir to combine. Remove from heat and serve over cooked rice with fresh lime wedges for garnish.