Chicken Thigh, 500 grams, cut into 1/2 inch pieces (remove)
Olive Oil, 1 tbsp (remove)
Chicken Broth, 1.5 cup (8 fl oz) (remove)
Honey, 2 tbsp (remove)
Reduced fat creamy peanut butter, 1/4 cup (remove)
Corn Starch, 1 tbsp (remove)
Ginger Root, 3 tsp (remove)
Pepper pepper flakes, 1 tsp (remove)
Scallions (green onions)m, 2, sliced)
Garlic, 2 cloves, minced (remove)
Peppers, sweet, red, fresh, 1 medium, sliced thinly
Mushrooms, fresh, 250 grams, sliced (remove)
Basil, 1 bunch (remove)
Coconut milk, light, 0.5 cup (remove)

Heat oil in a skillet. Add chicken and cook until lightly browned, 5 to 7 minutes. Remove and set aside.

Whisk together broth, honey, soy sauce, peanut butter, ginger and pepper flakes. Pour into skillet and cook, stirring constantly, until thickened and smooth. In a small bowl, combine corn starch with 1 tbsp cold water. Stir until there are no lumps. Slowly add to the mixture in the skillet, stirring constantly. Add the coconut milk, green onions, basil, garlic, peppers and mushrooms. Cook for 2-3 minutes. Add chicken and simmer until chicken is cooked through. Serve with wild rice (not included in caloric content).

Number of Servings: 4

Recipe submitted by SparkPeople user LINDALEFEBVRE.

 

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