Thai Restaurant Chicken

Thai Restaurant Chicken
Thai Restaurant Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons cornstarch

  • 1

    tablespoon brown sugar

  • 1/4

    teaspoon pepper

  • 1

    can (14-1/2 ounces) reduced-sodium chicken broth

  • 2

    tablespoons rice vinegar

  • 2

    tablespoons reduced-sodium soy sauce

  • 2

    tablespoons reduced-fat peanut butter

  • 1

    pound boneless skinless chicken breasts, cut into 1-inch cubes

  • 2

    teaspoons sesame oil, divided

  • 1

    large onion, halved and sliced

  • 1

    medium sweet red pepper, julienned

  • 1

    cup sliced fresh mushrooms

  • 2

    garlic cloves, minced

  • 2

    cups hot cooked rice

Directions

1. In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside. 2. In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. 3. Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. 4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.

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