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You need Cooked rice.
Provide Stir fry.
You need oil.
Provide medium red onions, diced.
Provide garlic, thinly sliced.
You need mock chicken meat replacement.
Use big handfuls green beans, ends cut, cut in half.
You need to prepare red bell peppers, chopped.
You need roughly 7 sun-dried tomatoes in oil, coarsely chopped.
Prepare sodium-reduced soy sauce.
Use sambal (or more if you like the heat).
Use Peanut sauce.
Use 100% pure peanut butter.
Provide water.
Use garlic.
Prepare soy sauce.
Provide lime, juiced.
Use raw or brown sugar.

To a large pan on high heat add the oil, onion and garlic, sauteing for 5 minutes. Add a small splash of water as needed to deglaze the pan..
Add the mock chicken pieces. Continue to saute until lightly golden. About 5 minutes. Remove from the pan and transfer to a bowl..
In the same empty pan, add 1 cup of boiling water and the green beans. Cover with a lid and reduce the temperature so the beans simmer in the water. The steam generated will cook the beans, even if they are not completely submerged. Cook for about 15 minutes..
While the beans are cooking, prepare the peanut sauce. Add all the ingredients to a food processor and blend until smooth..
Back to the pan, add the bell pepper, cover, and cook for another 5 minutes. It's okay if about 1-2 Tbsp of water remains at the end but if there is any excess, drain it..
Add back to the pan the onion/chicken mixture, sundried tomatoes, soy sauce and sambal. Stir for a couple minutes until everything is heated through. Serve with rice or other grain of choice, top with the peanut sauce, and garnish with some cilantro. Enjoy!.
Notes Storage: keep in an air-tight container for up to 4 days in the fridge. Variations: try the stir fry with broccoli or carrots, and the sauce with almond butter or tahini..

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