Thai-Style Chicken Stir-Fry for Two

(2 ratings)
Total Time
Number Of

Rice topped with tender strips of chicken and vegetables in a spicy, creamy peanut sauce

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

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  1. Cook rice in 1 cup water according to package directions. Meanwhile, spray 10-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, 2 tablespoons water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
  3. Divide rice evenly between 2 shallow bowls or plates. Top with chicken mixture.
Cook's Tips

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

Cook's Tips

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

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Nutrition Information
Calories: 485 View complete nutrition information
Reviews (1)

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Overall Rating

charlie July 21, 2012

This is something that would be good to make ahead. I tend to cook on the weekends and pre-package serving sized portions for lunches and dinners during the week. I am so tired when I get home from work and often don't feel like cooking. This reheats very well in the microwave.