The Menu
Thai-Style Chicken Stir-Fry
Hot, cooked rice
Fresh fruit, in season
The Recipes
Thai-Style Chicken Stir-Fry
serves 4 (1-1/4 cups stir-fry and 3/4 cup rice each)
Rice topped with tender strips of chicken and vegetables in a spicy, creamy peanut sauce.
http://www.readyseteat.com
1 cup long-grain white rice, uncooked
2-1/4 cups water, divided
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 Creamy Peanut Butter
3 tablespoons Soy Sauce
1/2 teaspoon crushed red pepper flakes
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.
Serve Fresh fruit, in season, for dessert.
Thai-Style Chicken Stir-Fry
Hot, cooked rice
Fresh fruit, in season
The Recipes
Thai-Style Chicken Stir-Fry
serves 4 (1-1/4 cups stir-fry and 3/4 cup rice each)
Rice topped with tender strips of chicken and vegetables in a spicy, creamy peanut sauce.
http://www.readyseteat.com
1 cup long-grain white rice, uncooked
2-1/4 cups water, divided
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 Creamy Peanut Butter
3 tablespoons Soy Sauce
1/2 teaspoon crushed red pepper flakes
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.
Serve Fresh fruit, in season, for dessert.
