Chicken, veggies, and rice with peanut sauce recipe

not much color, but plenty of flavor

1 1/2 cup cauliflower florets
8 oz can bamboo shoots
8 oz chicken breast, cut into large chunks
1 cup brown rice
1 T olive oil
1/2 cup peanut butter
1/4 cup lite coconut milk
1/4 cup rice vinegar
1 t low sodium soy sauce (you can add up to 2 T if not restricting sodium)
1 t chili garlic sauce (add more if you want spicy, or add some red pepper flakes)
1 clove of garlic, crushed or pureed
1 t sesame oil

Start cooking rice. While rice is cooking, whisk together peanut butter, coconut milk, vinegar, soy sauce, chili garlic sauce, garlic, and sesame oil in a medium sized bowl. Set aside. Heat a large skillet on high heat. Add olive oil when pan is heated. Add cauliflower and bamboo shoots. Saute for a minute or two, then add 2 oz of water to the pan and cover for a couple more minutes until the cauliflower is steamed, but still a bit crunchy. Add the chicken breast and move stuff around just until the the chicken has no more pink on it. Turn the heat off. Fold the peanut sauce into the chicken and veggies, and cover. Let the meat rest for 5-10 minutes or until the rice is done. You can mix the rice directly into the pan once it's finished cooking, or serve them separately. The nutrition info is for 1/4 of the recipe. One serving is around 1 1/2 cups.