Thai-Style Chicken Stir-Fry
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1/3 cup creamy peanut butter
3 tablespoons La Choy® Soy Sauce
1/2 cup reduced-sodium chicken broth
2 teaspoons red curry paste
PAM® Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into strips
1 bag (14.4 oz each) Birds Eye® Stir-Fry Vegetables Broccoli Stir-Fry
2 teaspoons water
2 cups hot cooked long-grain white rice
Crushed red pepper flakes, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 52 mg | 5% |
Carbohydrate | 33 g | 11% |
Cholesterol | 72 mg | 24% |
Total Fat | 15 g | 23% |
Iron | 3 mg | 14% |
Calories | 433 kcal | 22% |
Sodium | 1032 mg | 43% |
Protein | 36 g | 72% |
Saturated Fat | 3 g | 15% |
Sugars | 6 g | 1% |
Vitamin C | 28 mg | 46% |
Combine peanut butter, soy sauce, broth and curry paste in medium microwave-safe bowl; set aside.
Spray large skillet or wok with cooking spray; heat over medium-high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Remove from skillet; set aside.
Add stir fry vegetables to skillet; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally. While vegetables are cooking, microwave sauce on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth.
Stir chicken and sauce into vegetables and cook 1 to 2 minutes until sauce is thickened. Divide hot cooked rice evenly between 4 shallow bowls or plates. Top with chicken mixture; top with red pepper flakes if desired. Serve.
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Thai-Style Chicken Stir-Fry