Thai-Style Chicken Stir-Fry
20Prep Time Minutes
20Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||3 g||12%|
|Vitamin C||14 mg||23%|
|Vitamin A||677 iu||14%|
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.
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.
Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.