Thai Chicken in Peanut Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 397.0
- Total Fat: 7.4 g
- Cholesterol: 90.4 mg
- Sodium: 594.1 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 2.8 g
- Protein: 38.0 g
View full nutritional breakdown of Thai Chicken in Peanut Sauce calories by ingredient
Introduction
Jazz up "plain" ingredients with Thai sauce and feel like you're dining out! Jazz up "plain" ingredients with Thai sauce and feel like you're dining out!Number of Servings: 4
Ingredients
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16 oz boneless skinless chicken breast, cut into chunks
1.5 cups frozen peas and carrots
2 cups (uncooked) minute brown rice
4 Tbsp. Bangkok Padang Peanut Sauce
2 Tbsp. Szechuan Spicy Stir Fry Sauce
1 tsp. olive oil
Garlic Powder to taste
Directions
Cut chicken into chunks about 1-2 inches diameter.
Put about 1 tsp. olive oil in frying pan and bring to medium heat. Add chicken pieces and dust with garlic powder as desired.
Add 2 Tbsp. peanut sauce and 1 Tbsp. szechuan sauce to raw chicken in frying pan.
Cook until well done, stirring often.
Cook Minute brown rice according to package directions.
When chicken is cooked through, add frozen peas and carrots and 2 Tbsp. peanut sauce and 1 Tbsp. szechuan sauce. Stir and continue to cook until peas and carrots are warm.
Add cooked brown rice to frying pan and stir until completely mixed.
Number of Servings: 4
Recipe submitted by SparkPeople user CHIQUITA72979.
Put about 1 tsp. olive oil in frying pan and bring to medium heat. Add chicken pieces and dust with garlic powder as desired.
Add 2 Tbsp. peanut sauce and 1 Tbsp. szechuan sauce to raw chicken in frying pan.
Cook until well done, stirring often.
Cook Minute brown rice according to package directions.
When chicken is cooked through, add frozen peas and carrots and 2 Tbsp. peanut sauce and 1 Tbsp. szechuan sauce. Stir and continue to cook until peas and carrots are warm.
Add cooked brown rice to frying pan and stir until completely mixed.
Number of Servings: 4
Recipe submitted by SparkPeople user CHIQUITA72979.
