Peanut Butter Thai Chicken

Peanut Butter Thai Chicken
Peanut Butter Thai Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Three

    boneless skinless chicken breasts- cubed

  • 1

    cup broccoli

  • 1

    cup carrots (matchsticked)

  • Half red pepper, sliced in strips

  • Half onion, chopped

  • 1

    cup of mushrooms

  • 8

    oz of canned bamboo shoots

  • 8

    oz of rice noodles (sticks)

  • 1

    tbls garlic

  • Chopped ginger (optional)

  • Sauce:

  • 1

    cup of regular yogurt (or non-fat)

  • 1/4

    cup of chunky peanut butter.

  • 4

    oz of sweet chili sauce

  • 2

    tbls of red curry paste

  • Half cup of reduced fat coconut milk

Directions

Mix yogurt, peanut butter (warm in microwave), curry, and milk. Mix well. Set aside Soak Rice Noodles in hot water for 30 minutes. Cool in ice water, drain. Oil and set aside Sauté Mushrooms, peppers, and onions in fry pan. Add in bamboo shoots. Set aside. Blanch broccoli and carrots in rapid boiling water for one minute, cool in ice water, drain. Fry chicken in pan on high heat (Canola oil recommended). Salt and pepper to taste. Add veggies and noodles. Stir in chili sauce and mix continuously until noodles are done. Add sauce and heat through, stirring constantly. Sprinkle sesame seads over if preferred.

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