| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Poultry, Low-fat, Thai |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Oil |
| 3/4 |
c |
Rice, long cooking |
| 1 |
|
Garlic cloves, crushed |
| 2 |
c |
Stock, chicken |
| 2 |
tb |
Peanut butter |
| 2 |
ds |
Pepper flakes, red |
| 1 |
c |
Snow peas |
| 1/2 |
ts |
Ginger, ground |
| 1 |
|
Bell peppers, red |
| 1 |
tb |
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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