Thai Peanut Chicken

By jodieg

Ingredients

• Sauce:
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/4 cup smooth peanut butter
• Chicken:
• 2 large boneless, skinless chicken breasts, about 10 ounces each, cut in half lengthwise
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups cooked white rice
• 1 small red sweet pepper, cored, seeded and thinly sliced
• 2 scallions, trimmed and thinly sliced
• 1/2 pound steamed snow peas

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

Make Sauce:
1. In small bowl, whisk together soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 cup hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. Reserve.

Make Chicken:
2. Heat broiler and spray boiler pan with nonstick cooking spray. Season chicken with salt and pepper. Broil for 3 minutes per side or until internal temperature reaches 160 degree F on an instant-read thermometer.

3. Slice chicken and serve with rice and peanut sauce. Garnish with red pepper and scallions. Serve with snow peas.