To make this #dinnerdoneby9am I cook everything but don’t add the spinach, refrigerate all day. Then reheat and cook rice just prior to serving and stir the spinach in at that time. 

-2 Tbsp peanut or canola oil
-1 Tbsp sesame oil
-4 cloves garlic, minced
-2 Tbsp brown sugar
-2 tsp thyme
-1 tsp chili powder
-1 tsp ground ginger
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-1 lb chicken, diced
-1 onion, largely diced
-1 red bell pepper, largely diced
-5 cups chicken broth
-1 (15 oz) can diced tomatoes, and their juices
-5 heaping Tbsp peanut butter
-rice for serving

In a medium pot, whisk together peanut oil, sesame oil, garlic, brown sugar, thyme, chili powder, ginger, salt, pepper and cayenne. Add chicken, stirring to coat. Set aside and let marinade for 15 (while you chop the veggies).

Place pot over medium heat, cook, stirring often, until the rawness is gone from the chicken (about 5 minutes). Add the onion and bell pepper. Continue to cook an additional 5 minutes. Add the broth, diced tomatoes and peanut butter. Simmer for 20 minutes. Stir in the spinach and serve over rice.