Thai Chicken With Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Low-fat, Poultry, Thai | 4 | Servings |
INGREDIENTS
| 2 | Chicken breasts | |
| 2 | T | Soy sauce |
| 1 | t | Oil |
| 3/4 | c | Rice, long cooking |
| 1 | Garlic cloves, crushed | |
| 2 | c | Stock, chicken |
| 2 | T | Peanut butter |
| 2 | ds | Pepper flakes, red |
| 1 | c | Snow peas |
| 1/2 | t | Ginger, ground |
| 1 | Bell peppers, red | |
| 1 | T | Peanuts |
INSTRUCTIONS
Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet; reduce heat. Cover and simmer until 5 minutes before end of cooking time on rice package. Stir in snow peas and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts.
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 76
Total Fat: 10.9g
Cholesterol: 76.7mg
Sodium: 544.5mg
Potassium: 859.7mg
Carbohydrates: 29.6g
Fiber: 1.9g
Sugar: 5g
Protein: 33.5g