Thai chicken with rice

4 servings

Ingredients

Quantity Ingredient
2 Chicken breasts
2 tablespoons Soy sauce
1 teaspoon Oil
¾ cup Rice, long cooking
1 Garlic cloves, crushed
2 cups Stock, chicken
2 tablespoons Peanut butter
2 dashes Pepper flakes, red
1 cup Snow peas
½ teaspoon Ginger, ground
1 Bell peppers, red
1 tablespoon Peanuts

Directions

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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