Thai Restaurant Chicken

Saturday, March 20, 2010

This is so very good but I am partial to anything made with peanut butter. This recipe actually has a subtle taste of peanut butter and plenty of delicious sauce to eat with rice. It tastes very similar to the lean cuisine entree called Chicken in Peanut Sauce except I ate mine with rice instead of pasta. Next time I will have to try it mixed with some pasta and maybe add some carrots and snow peas. I left out the mushrooms because I do not care for them. I can't wait to eat the left overs!


Thai Restaurant Chicken

Ingredients:
2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sesame oil, divided
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

Directions:
In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir-fry 2-3 minutes longer or until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Servings: 4 servings (1 cup stir fry with 1/2 cup rice)   Points: 7   Calories: 359   Fat: 8g   Fiber: 2g

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