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Thai Chicken Stir Fry


Serves: 4

Prep Time: 25 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

The peanut sauce in this makes it very kid friendly. Add more crushed red pepper if they like it spicy. The veggies make the adults happy. Serve over brown rice (our favorite is brown basmati).

Ingredients

1 pound chicken breast, boneless and skinless

4 tablespoons soy sauce, low sodium

1 teaspoon garlic, bottled minced

1/4 teaspoon crushed red pepper flakes

1/4 cup peanut butter

3 tablespoons olive oil

1 tablespoon brown sugar

1 onion(s), small, sliced

1/2 cup pepper(s), bell, red, yellow, or green, sliced

1/2 cup pepper(s), bell, red, yellow, or green, sliced

1/4 cup cabbage, green, shredded

1 tablespoon nuts, peanuts, crushed

Preparation

Cut chicken into bite sized pieces. Marinate the chicken in 3 tablespoons of the soy sauce, garlic and crushed red pepper. Combine the peanut butter, 1 tablespoon of the oil, brown sugar and the remaining soy sauce. In a large wok or frying pan ,heat 2 tablespoons of oil and stir fry the chicken for 3 or 4 minutes. Remove and keep warm. Add the onion and peppers to the pan and stir fry for 2 to 3 minutes or until the veggies are just crisp tender. Stir in the cabbage, peanut butter sauce and chicken. Cover, reduce heat and simmer for about 2 minutes or until the cabbage is just limp. Garnish with crushed peanuts and serve with rice.

Nutrition

Per Serving About: 430 calories, 27 g fat, 5 g saturated fat, 0 g trans fat, 31 g protein, 17 g carbohydrates, 3 g dietary fiber, 530 mg sodium


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