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On Sale:   | 
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20
PREP TIME
20
TOTAL TIME
6
INGREDIENTS
3 of 5 (20 ratings)

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Ingredients

  • 1 cup long-grain white rice, uncooked
  • 2-1/4 cups water, divided
  • PAM® Original No-Stick Cooking Spray
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
  • 1/3 cup Peter Pan® Creamy Peanut Butter
  • 3 tablespoons La Choy® Soy Sauce
  • 1/2 teaspoon crushed red pepper flakes

Nutrition Information*

Serving Size 4 servings (1-1/4 cups stir-fry and 3/4 cup rice each)
Calories 493

View complete nutrition information

Directions

  1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
  2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
  3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.

Cook's Tips

For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.

Nutrition Information close
Amount per Serving
Calories 493  
  % Daily Value*
Total fat 15 g 23%
Saturated fat 3 g 15%
Cholesterol 72 mg 24%
Sodium 860 mg 36%
Carbohydrate 47 g 16%
Dietary fiber 3 g 12%
Sugars 5 g  
Protein 37 g  
Vitamin A   14%
Vitamin C   23%
Calcium   5%
Iron   20%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
12 reviews you can use for Thai-Style Chicken Stir-Fry
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User Rating: 5 stars

Did some twist to this recipe last night and it was great! I rubbed the chicken with salt and pepper and left it for like 10 mins before sauteing with garlic and onion. I had broccoli, carrot strips, sliced button mushrooms and red capsicum or pepper veggies mixed to the chicken. Then I made the sauce with 2 tablespoonfuls of creamy peanut butter, 2 tbsp. of regular soy sauce and 1 tbsp. of liquid seasoning. I added a bit more water to balance the taste and dont make it too creamy. Voila, my new fave recipe. Chicken Stir-Fry With a Twist!

Posted by: Tin | on 10/20/2014
User Rating: 1 stars

super high sodium levels - not gonna be on my list

Posted by: healthyeater | on 03/16/2014
User Rating: 1 stars

DON'T MAKE THE SAUCE! From the beginning, I was skeptical about adding peanut butter and soy sauce together. Thank god I tasted the final product before adding it to my chicken, it tasted horrendous.

Posted by: Anonymous | on 03/13/2014
User Rating: 4 stars

We really enjoyed this. I did add more crushed red pepper flakes and more soy sauce to mask the strong peanut butter flavor. We thought it was delicious!

Posted by: HeatherO | on 02/02/2014
User Rating: 1 stars

HORRIBLE!!! Such a waste!! The peanut butter is ALL you can taste! I tried using half of the sauce as someone recommended and it was still terrible!

Posted by: lyssam25 | on 01/07/2014
User Rating: 1 stars

I personally thought this was disgusting. The peanut butter was overwhelming the flavor of the dish. I didn't even want to swallow the first bite, so spit it out. My daughter (16) had the same reaction. Waste of ingredients. :(

Posted by: J70 | on 09/27/2013
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