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.